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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The view from the top of a 320-foot, nearly 2,000-year-old redwood tree is something few humans get to witness, and that’s what we set out to capture. But the phrase I kept hearing in my head was: “Bring your crew back in one piece.” \u003c/p>\n\u003cp>Our mission in Mendocino County’s Montgomery Woods was to film a \u003ca href=\"http://www.savetheredwoods.org/protecting/climate_change.shtml\">UC Berkeley team of biologists\u003c/a> installing a weather station at the very top of a giant coast redwood for a QUEST TV story. The weather station, and 15 others the scientists are installing atop redwoods up and down California, will help them figure out to what degree ancient redwoods can withstand climate change. \u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>For associate producer Josh Cassidy and me, the February trip was the culmination of nearly two months of planning. We had the good fortune of finding a director of photography, \u003ca href=\"http://lincolnelse.com/\">Lincoln Else\u003c/a>, and a sound engineer, Owen Bissell, with rock-climbing experience. Lots of experience, actually. Lincoln worked for several years as a rock-climbing ranger in Yosemite. Neither he nor Owen had ever climbed a redwood. Who has? But they were both excited to check redwood-climbing off their to-do list of extreme outdoor experiences. \u003c/p>\n\u003cp>I, on the other hand, was a bit of a wreck. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not that I’d be climbing the tree myself. I wouldn’t, since I had no climbing experience and no time to get any. But in preparation for the trip, I had done my best to understand how one climbs a giant redwood. You pull your full weight up along a rope for approximately as long as it would take to climb a 30-story building. When you get to the top, you hang from the branches with short ropes. The biologists are very experienced and cautious. But even circus workers have safety nets. These folks don’t.\u003c/p>\n\u003cp>It also turns out that I know Lincoln’s father. \u003ca href=\"http://journalism.berkeley.edu/faculty/else/\">Jon Else\u003c/a> was my documentary filmmaking professor at UC Berkeley 14 years ago. A parent’s suffering is not to be taken lightly: I’d make sure nothing happened to his son. \u003c/p>\n\u003cfigure id=\"attachment_14725\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/504A_Redwoods_032611_JoshC_6586_resized2.jpg\" alt=\"Our crew: Owen Bissell and Lincoln Else\" width=\"300\" height=\"200\" class=\"size-full wp-image-14725\">\u003cfigcaption class=\"wp-caption-text\">Our crew: Owen Bissell and Lincoln Else \u003ccite>(Josh Cassidy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We drove three hours to Mendocino County and spent the better part of the afternoon filming on the forest floor. The biologists were taking longer than expected to get up into the tree. The afternoon wore on. Then towards the end of the day, the opportunity for the crew to climb arrived. This is what we had been waiting for, but I was torn. I felt Lincoln might be too tired, but unwilling to admit it. I imagined the first paragraph of the news story that would be written if something went wrong: “Exhaustion is believed to have contributed to a climbing accident that left two members of a film crew seriously injured…” \u003c/p>\n\u003cp>I read somewhere that not even a healthy dose of paranoia can protect you from tragedy. Or as a friend concluded after getting caught in crossfire on an otherwise calm street, in a reasonably calm country: \u003cem>La tenemos prestada. \u003c/em> Life is on loan to us.\u003c/p>\n\u003cp>After a few agonized moments I acquiesced. Lincoln climbed up. He filmed great material of the biologists steering the weather station components through the redwood branches, then hanging boxes and bags at the top like Christmas tree decorations – moments we would have missed if we hadn’t filmed that afternoon. Later in the edit suite, I realized that we needed every bit of video we had filmed. \u003c/p>\n\u003cp>A few weeks later I emailed Lincoln to ask him to send me some photos he had taken up in the tree. Yes, his recent filming trip to Nepal had gone well, he emailed back. Up until the point where it hadn’t. He had suffered a fractured skull while filming for National Geographic in a cave. A rock had fallen on him in an area where rocks aren’t supposed to fall. He’ll make a full recovery, but the ordeal was harrowing for him and his family. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In the documentary filmmaking business, caution can make for a mediocre career and an unhealthy sense of the path not taken (if only I had gotten that shot!) Luckily, for this story I have no regrets. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/MathFormula2.jpg\" alt=\"\">\u003c/a>\u003cem>Many genetic tests just uncover one small bit of\u003cbr>your disease risk formula.\u003cbr>Image courtesy of \u003ca href=\"http://en.wikipedia.org/wiki/File:Math_lecture_at_TKK.JPG\">Tungsten\u003c/a>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Since 23andMe is offering data on Alzheimer’s risk but only with an upgrade, I decided to get that upgrade. I got the new results last week and opened it right up. There was a new Alzheimer’s link with a little lock on it.\u003c/p>\n\u003cp>The lock is to keep me out until I feel ready to deal with the news. Well, I’m ready…\u003c/p>\n\u003cp>When I opened the lock, I was given information about one gene, APOE. This was pretty disappointing. In my case, I was able to guess my APOE status with the old information. \u003c/p>\n\u003cp>I understand that for people who couldn’t guess their APOE status before that these new results might be useful. But I expected more. Lots of genes all impact our risk of getting Alzheimer’s and scientists are making real progress figuring these out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>What I was hoping to see was a compilation of all the information out there. See, my APOE data suggests that I am at a lower risk. But what if all my other genes are of the wrong type and put me at a higher risk? Then I might be at a higher risk than I think I am.\u003c/p>\n\u003cp>And my situation is better than people who have APOE gene versions that put them at a higher risk. What if all of their other genes put them at a lower risk? Now they are worried for no reason.\u003c/p>\n\u003cp>This points to one of the big issues with genetic tests and complex genetic diseases. Right now we know a bit about some of the genes involved but we don’t yet know the whole story. \u003c/p>\n\u003cp>It is kind of like having a whiteboard with a vast, awful, Jimmy Neutronesque formula scrawled across it. This is our genetic risk for getting something like Alzheimer’s. \u003c/p>\n\u003cp>Unfortunately, a blanket of ignorance hides most of the formula from us. We can only get a glimpse of one small part of it. What we then try to do is figure out our risk from that glimpse.\u003c/p>\n\u003cp>So let’s say we manage to uncover a bit of the blanket in the corner and we see a 0.5X. Does that mean that I am half as likely to get Alzheimer’s? Hardly. We have managed to see a piece of the whole formula but the rest remains hidden.\u003c/p>\n\u003cp>My APOE status is really just a bit of the formula for my Alzheimer’s risk peeking out from under the blanket. I don’t know the rest of the formula and so don’t know the rest of the risk.\u003c/p>\n\u003cp>APOE status is a well-studied risk that we know a lot about. We have completely uncovered it on our whiteboard. Some studies are staring to reveal other parts of the board but they aren’t completely clear yet. This is probably why 23andMe left them out.\u003c/p>\n\u003cp>I decided to look at the hazy parts of my equation using good old \u003ca href=\"http://www.snpedia.com/index.php/SNPedia\">SNPedia\u003c/a>. Remember, they have lots of information about DNA variants and disease that isn’t as filtered as is 23andMe’s. \u003c/p>\n\u003cp>Here is what I found when I put my data from 23andMe through SNPedia. I have listed the SNP, what I have at the SNP (the allele), and my risk for Alzheimer’s for those that give me a higher or lower chance for Alzheimer’s. I haven’t put in the ones that have normal risk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/AlzTable2.jpg\">\u003c/p>\n\u003cp>I came out very well here. I am at a much lower risk for getting Alzheimer’s when I look at these SNPs. Yay! \u003c/p>\n\u003cp>But what if I just had s4934 data? I would come out thinking I was at a higher risk when I am actually at a lower one. Lots of needless worry over nothing…\u003c/p>\n\u003cp>Now I shouldn’t get complacent, this is still only a bit of my risk for Alzheimer’s. There may be some killer SNP lurking in my DNA, ready to spring Alzheimer’s on me. Or a long list of small, not-yet-discovered SNPs that will eat away at my supposed lower risk for Alzheimer’s. We just don’t know yet.\u003c/p>\n\u003cp>And I haven’t even begun to talk about environmental impacts. We know so little about that one with Alzheimer’s that we haven’t even found the whiteboard yet!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7749295 -122.4194155\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/MathFormula2.jpg\" alt=\"\">\u003c/a>\u003cem>Many genetic tests just uncover one small bit of\u003cbr>your disease risk formula.\u003cbr>Image courtesy of \u003ca href=\"http://en.wikipedia.org/wiki/File:Math_lecture_at_TKK.JPG\">Tungsten\u003c/a>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Since 23andMe is offering data on Alzheimer’s risk but only with an upgrade, I decided to get that upgrade. I got the new results last week and opened it right up. There was a new Alzheimer’s link with a little lock on it.\u003c/p>\n\u003cp>The lock is to keep me out until I feel ready to deal with the news. Well, I’m ready…\u003c/p>\n\u003cp>When I opened the lock, I was given information about one gene, APOE. This was pretty disappointing. In my case, I was able to guess my APOE status with the old information. \u003c/p>\n\u003cp>I understand that for people who couldn’t guess their APOE status before that these new results might be useful. But I expected more. Lots of genes all impact our risk of getting Alzheimer’s and scientists are making real progress figuring these out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>What I was hoping to see was a compilation of all the information out there. See, my APOE data suggests that I am at a lower risk. But what if all my other genes are of the wrong type and put me at a higher risk? Then I might be at a higher risk than I think I am.\u003c/p>\n\u003cp>And my situation is better than people who have APOE gene versions that put them at a higher risk. What if all of their other genes put them at a lower risk? Now they are worried for no reason.\u003c/p>\n\u003cp>This points to one of the big issues with genetic tests and complex genetic diseases. Right now we know a bit about some of the genes involved but we don’t yet know the whole story. \u003c/p>\n\u003cp>It is kind of like having a whiteboard with a vast, awful, Jimmy Neutronesque formula scrawled across it. This is our genetic risk for getting something like Alzheimer’s. \u003c/p>\n\u003cp>Unfortunately, a blanket of ignorance hides most of the formula from us. We can only get a glimpse of one small part of it. What we then try to do is figure out our risk from that glimpse.\u003c/p>\n\u003cp>So let’s say we manage to uncover a bit of the blanket in the corner and we see a 0.5X. Does that mean that I am half as likely to get Alzheimer’s? Hardly. We have managed to see a piece of the whole formula but the rest remains hidden.\u003c/p>\n\u003cp>My APOE status is really just a bit of the formula for my Alzheimer’s risk peeking out from under the blanket. I don’t know the rest of the formula and so don’t know the rest of the risk.\u003c/p>\n\u003cp>APOE status is a well-studied risk that we know a lot about. We have completely uncovered it on our whiteboard. Some studies are staring to reveal other parts of the board but they aren’t completely clear yet. This is probably why 23andMe left them out.\u003c/p>\n\u003cp>I decided to look at the hazy parts of my equation using good old \u003ca href=\"http://www.snpedia.com/index.php/SNPedia\">SNPedia\u003c/a>. Remember, they have lots of information about DNA variants and disease that isn’t as filtered as is 23andMe’s. \u003c/p>\n\u003cp>Here is what I found when I put my data from 23andMe through SNPedia. I have listed the SNP, what I have at the SNP (the allele), and my risk for Alzheimer’s for those that give me a higher or lower chance for Alzheimer’s. I haven’t put in the ones that have normal risk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/AlzTable2.jpg\">\u003c/p>\n\u003cp>I came out very well here. I am at a much lower risk for getting Alzheimer’s when I look at these SNPs. Yay! \u003c/p>\n\u003cp>But what if I just had s4934 data? I would come out thinking I was at a higher risk when I am actually at a lower one. Lots of needless worry over nothing…\u003c/p>\n\u003cp>Now I shouldn’t get complacent, this is still only a bit of my risk for Alzheimer’s. There may be some killer SNP lurking in my DNA, ready to spring Alzheimer’s on me. Or a long list of small, not-yet-discovered SNPs that will eat away at my supposed lower risk for Alzheimer’s. We just don’t know yet.\u003c/p>\n\u003cp>And I haven’t even begun to talk about environmental impacts. We know so little about that one with Alzheimer’s that we haven’t even found the whiteboard yet!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.7749295 -122.4194155\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Geological Outings Around the Bay: Ring Mountain",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnthumb2.jpg\" alt=\"ring mountain view\">\u003cem>\u003csup>Ring Mountain invites the eyes outward with superb views of the Bay, but looking down at its rocks is also a rewarding pleasure. All photos by Andrew Alden.\u003c/sup>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>California is known among geologists as a type locality for subduction. In everyday language this means a place that exposes textbook-quality examples of subduction-related rocks and tectonic features. The rarest and most scientifically precious of these is in Tiburon, and part of it is on pristine display at \u003ca href=\"http://www.maringov.org/en/Depts/PK/Divisions/Open%20Space/Ring%20Mountain.aspx\">Ring Mountain Open Space Preserve\u003c/a>.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>I've shown you some subduction-related localities in previous posts: Deep seafloor in the \u003ca href=\"http://ww2.kqed.org/quest/2011/04/21/geological-outings-around-the-bay-marin-headlands/\">Marin Headlands\u003c/a>, pelagic limestone \u003ca href=\"http://ww2.kqed.org/quest/2011/04/14/calera-limestone-a-gift-from-the-ancient-pacific/\">in Pacifica\u003c/a>, and melange at \u003ca href=\"http://ww2.kqed.org/quest/2011/03/24/geological-outings-around-the-bay-shell-beach/\">Shell Beach\u003c/a> on the Sonoma coast all represent the upper parts of subduction complexes. Ring Mountain lets us peek downward into their hellish depths.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The body of rock underlying the central Tiburon Peninsula is part of the large and sprawling Franciscan Complex, an assemblage of materials that was once involved in subduction. The oceanic plate whose small remnant is the Juan de Fuca plate, off Cascadia, has been subducting under North America for many millions of years. Most Franciscan rock is ordinary sandstone and shale, laid down offshore, that has been crushed and crunched in the subduction zone. Volcanic rocks on and in the oceanic crust are mixed in with these. The Ring Mountain block actually went deep down the subduction zone and somehow came back out. Thus it's a high-grade block, one that underwent a high degree of metamorphism. A large portion of it is serpentinite, yielding the typical toxic soil of a serpentine barren.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtntamview2.jpg\" alt=\"ring mountain serpentine\">\u003c/p>\n\u003cp>Amid that matrix is a large number of rocks bearing the signs of extremely deep burial recorded in their minerals. These have unfamiliar names like glaucophane, lawsonite, jadeite and actinolite. Together, they indicate very high pressure but relatively low temperature (specifically, pressures up to 2.5 GPa and temperatures of about 550°C). The ensemble is called blueschist, shown here.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnblueschist2.jpg\" alt=\"blueschist\">\u003c/p>\n\u003cp>The pressure corresponds to depths around 100 kilometers, but this is not a straightforward matter and the depths could be less than half that. The tale the minerals tell is one in which cold volcanic rocks of the seafloor were carried down quickly to these depths, not fully heating up. There the rocks were metamorphosed into a new set of high-pressure, low-temperature minerals. Then somehow the rocks returned with comparable speed to the surface, so that these minerals could not change back to their original species. (This \u003ca href=\"http://geology.about.com/library/bl/images/blretrometamorph.htm\">retrograde metamorphism\u003c/a> is why these minerals so rarely occur in surface rocks.) The rocks emerge totally changed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnboulder2.jpg\" alt=\"ring mountain serpentinite\">\u003c/p>\n\u003cp>The picture this conjures up is that of a packet of rocks being spat out of the subduction zone like a watermelon seed in the fingers. But geologists don't accept stories because they seem sensible; they use them as scenarios to test over and over against the rocks. That's where the conversation among the specialists sits today.\u003c/p>\n\u003cp>Ring Mountain is many other things to its visitors. Rock climbers like the bouldering and may not notice the streamlined shapes that resulted from the kneading action in the subduction zone.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnrock2.jpg\" alt=\"bouldering\">\u003c/p>\n\u003cp>Botanists love the flowers and plants endemic to the serpentine habitat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnflower2.jpg\" alt=\"ring mountain flower\">\u003c/p>\n\u003cp>Photographers love Ring Mountain because it offers everything from the large scale to the small, with an endless variety of light and subjects. If you go, take only pictures because every rock and plant is protected there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtncloseup2.jpg\" alt=\"ring mountain stone\">\u003c/p>\n\u003cp>Find out more about Ring Mountain's geology on \"\u003ca href=\"http://www.marin.edu/~jim/ring/index.html\">To See A World from Ring Mountain\u003c/a>\" by Jim Locke of the College of Marin.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.909 -122.491\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnthumb2.jpg\" alt=\"ring mountain view\">\u003cem>\u003csup>Ring Mountain invites the eyes outward with superb views of the Bay, but looking down at its rocks is also a rewarding pleasure. All photos by Andrew Alden.\u003c/sup>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>California is known among geologists as a type locality for subduction. In everyday language this means a place that exposes textbook-quality examples of subduction-related rocks and tectonic features. The rarest and most scientifically precious of these is in Tiburon, and part of it is on pristine display at \u003ca href=\"http://www.maringov.org/en/Depts/PK/Divisions/Open%20Space/Ring%20Mountain.aspx\">Ring Mountain Open Space Preserve\u003c/a>.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>I've shown you some subduction-related localities in previous posts: Deep seafloor in the \u003ca href=\"http://ww2.kqed.org/quest/2011/04/21/geological-outings-around-the-bay-marin-headlands/\">Marin Headlands\u003c/a>, pelagic limestone \u003ca href=\"http://ww2.kqed.org/quest/2011/04/14/calera-limestone-a-gift-from-the-ancient-pacific/\">in Pacifica\u003c/a>, and melange at \u003ca href=\"http://ww2.kqed.org/quest/2011/03/24/geological-outings-around-the-bay-shell-beach/\">Shell Beach\u003c/a> on the Sonoma coast all represent the upper parts of subduction complexes. Ring Mountain lets us peek downward into their hellish depths.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The body of rock underlying the central Tiburon Peninsula is part of the large and sprawling Franciscan Complex, an assemblage of materials that was once involved in subduction. The oceanic plate whose small remnant is the Juan de Fuca plate, off Cascadia, has been subducting under North America for many millions of years. Most Franciscan rock is ordinary sandstone and shale, laid down offshore, that has been crushed and crunched in the subduction zone. Volcanic rocks on and in the oceanic crust are mixed in with these. The Ring Mountain block actually went deep down the subduction zone and somehow came back out. Thus it's a high-grade block, one that underwent a high degree of metamorphism. A large portion of it is serpentinite, yielding the typical toxic soil of a serpentine barren.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtntamview2.jpg\" alt=\"ring mountain serpentine\">\u003c/p>\n\u003cp>Amid that matrix is a large number of rocks bearing the signs of extremely deep burial recorded in their minerals. These have unfamiliar names like glaucophane, lawsonite, jadeite and actinolite. Together, they indicate very high pressure but relatively low temperature (specifically, pressures up to 2.5 GPa and temperatures of about 550°C). The ensemble is called blueschist, shown here.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnblueschist2.jpg\" alt=\"blueschist\">\u003c/p>\n\u003cp>The pressure corresponds to depths around 100 kilometers, but this is not a straightforward matter and the depths could be less than half that. The tale the minerals tell is one in which cold volcanic rocks of the seafloor were carried down quickly to these depths, not fully heating up. There the rocks were metamorphosed into a new set of high-pressure, low-temperature minerals. Then somehow the rocks returned with comparable speed to the surface, so that these minerals could not change back to their original species. (This \u003ca href=\"http://geology.about.com/library/bl/images/blretrometamorph.htm\">retrograde metamorphism\u003c/a> is why these minerals so rarely occur in surface rocks.) The rocks emerge totally changed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnboulder2.jpg\" alt=\"ring mountain serpentinite\">\u003c/p>\n\u003cp>The picture this conjures up is that of a packet of rocks being spat out of the subduction zone like a watermelon seed in the fingers. But geologists don't accept stories because they seem sensible; they use them as scenarios to test over and over against the rocks. That's where the conversation among the specialists sits today.\u003c/p>\n\u003cp>Ring Mountain is many other things to its visitors. Rock climbers like the bouldering and may not notice the streamlined shapes that resulted from the kneading action in the subduction zone.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnrock2.jpg\" alt=\"bouldering\">\u003c/p>\n\u003cp>Botanists love the flowers and plants endemic to the serpentine habitat.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtnflower2.jpg\" alt=\"ring mountain flower\">\u003c/p>\n\u003cp>Photographers love Ring Mountain because it offers everything from the large scale to the small, with an endless variety of light and subjects. If you go, take only pictures because every rock and plant is protected there.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ringmtncloseup2.jpg\" alt=\"ring mountain stone\">\u003c/p>\n\u003cp>Find out more about Ring Mountain's geology on \"\u003ca href=\"http://www.marin.edu/~jim/ring/index.html\">To See A World from Ring Mountain\u003c/a>\" by Jim Locke of the College of Marin.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> 37.909 -122.491\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003c/p>\n\u003cp>Cheese. It comes in more than 2,000 varieties -- hard, soft, fresh and aged - and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.\u003c/p>\n\u003cp>\u003cem>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2011/05/17/producers-notes-the-science-of-cheese/\" target=\"_blank\">this video and cheese\u003c/a> with the Producer's Notes.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://www.kqed.org/quest/\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/phillipinesexpedition2.jpg\" alt=\"\">\u003c/a>\u003cem>California Academy of Sciences biologists Dr. Terrence Gossliner, Dr. Bob Van Syoc, Dave Catania. Credit: David McGuire, SaeStewards.org\u003c/em>\u003c/span>\u003c/p>\n\u003cp>It is midnight. The warm tradewind wafts onto the bamboo balcony as the gentle surf of the Philippine Sea splashes against the breakwall. The stars rotate on their steady cartwheel across the sky and the palm trees rustle their refrain. It is a lovely, romantic melody and it goes unheard by our team.\u003c/p>\n\u003cp>On Day 5 of the \u003ca href=\"http://www.calacademy.org/blogs/expedition/\">California Academy of Science’s 2011 Philippine Biodiversity Expedition\u003c/a>, we completed a night dive observing and collecting specimens on what is affectionately known as a “muck dive.” We aren’t talking a colorful coral reef resplendent with fish and other marine life. It’s a silty shallow site near a pier with rubble and the occasional plastic bag. But in this habitat are undescribed worms, new species of nudibranchs and other invertebrates.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>The tired divers have disembarked the Bangkha, disengaged from their dive gear, scarfed down a meal of rice and chicken and trooped to their microscopes, petri dishes, bags, jars and journals. Upstairs the scientists are counting worm segments, sorting sponges and writing the last of the day’s logs, as we download footage, make edits, charge batteries and repair gear before the morning’s dive. Science is hard work, and so is field documentation. We are sore, sunburned and exhausted, yet there is a real sense of satisfaction that what we are doing is important. If we don’t understand what is in nature, how will we know how to protect it, or why should we even care?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What makes us care about wildlife so much that we dedicate years of study, a hundred hours a week of time for little pay or even recognition? Why work so hard to understand, to describe the plants and animals of remote reefs? Even in this relatively untouched corner of the world, there are huge impacts on the world ocean. In the ever-growing battle against overfishing, habitat loss and over exploitation, we occasionally wonder why we do what we do.\u003c/p>\n\u003cp>Why not just get a regular job, sleep in a bed, forget the travel and insects and diseases? Forget the overwhelming sense of despair that even as we try to describe and explain and protect marine habitats like coral reefs we are losing the race to extinction, overfishing and declining coral reef habitat? To most of the expedition team it is not even a question; it is an imprinted devotion that has gone unasked for decades. There is no other thing a person can do but study, describe and try to share that knowledge in the interest that other people will grasp that love of knowledge and ultimately love that crusty barnacle, slithery sea slug or wandering worm. 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Like a complex tapestry, the threads combine into a larger more breathtaking work and we humans are just one of those threads. The Academy Team is working hard to understand how to keep the whole thing from unraveling.\u003c/p>\n\u003cp>In five hours it will be time to get up. The specimens are put away, my camera is ready, the batteries are charging, video is rendering, and the dive gear is prepared for the first dive at 8 AM. It's time to sleep and recharge my own batteries. But as I listen to the sound of the waves, the symphony of the reef serenades me. The fish and the corals and the sea snakes are calling. I can’t wait to get to work!\u003c/p>\n\u003cp>To learn more about the expedition,follow my posts on QUEST and read more on the project's \u003ca href=\"http://www.calacademy.org/science/hearst/\">website\u003c/a> at the California Academy of Sciences.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.7699 -122.467174\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Terroir\" is a French word that has historically been used to describe the geographical features such as climate, soil and topography that lend unique flavor characteristics to a wine. Now this term is being applied to \u003ca href=\"http://ww2.kqed.org/quest/2011/05/17/producers-notes-the-science-of-cheese/\" target=\"_blank\">artisan cheese\u003c/a>, underscoring the importance of location in the production of award-winning, handmade cheese. Watch this QUEST web extra to learn more about the role of terroir in artisan cheese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>To borrow a quote from the immortal Monty Python film, \u003cu>Life of Brian,\u003c/u>“blessed are the cheesemakers.” Joking aside, cheesemaking is a veritable craft that has been around for thousands of years, with historical accounts attesting to the richness and popularity of cheese among different cultures and epochs. Roman author and philosopher Pliny the Elder wrote about the unique flavor of blue cheese more than 1,900 years ago, and Parmigiano-Reggiano cheese, or rather a grated mountain of it, was fancifully imagined by Bocaccio in his medieval collection of novellas, the \u003cu>Decameron\u003c/u>. \u003c/p>\n\u003cfigure id=\"attachment_18197\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/503B-Science-of-Cheese-Day2-025-resized1.jpg\" alt=\"QUEST production crew filming inside the Cheese Board in Berkeley.\" width=\"300\" height=\"200\" class=\"size-full wp-image-18197\">\u003cfigcaption class=\"wp-caption-text\">QUEST production crew filming inside the Cheese Board in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Today, it’s hard to pin down exactly how many different cheeses exist in the world. As \u003ca href=\"http://faculty.vetmed.ucdavis.edu/faculty/bcweimer/\">Professor Bart Weimer\u003c/a> of UC Davis said in my \"QUEST\" science of cheese story, “cheese is evolving.” New cheeses are being created through the masterful brushstrokes of artisan cheesemakers who mix and match colonies of mold, yeast and bacteria to coax new shapes, textures and aromas into the canvas of the cheese curd. A “British Cheese Lovers Society” Facebook page, set up in association with the \u003ca href=\"http://www.britishcheese.com/\">British Cheese Board\u003c/a>, claims that there are over 700 varieties of cheese – in Britain alone. \u003c/p>\n\u003cp>The poet T.S. Eliot once quipped, “Never commit yourself to a cheese without having first examined it.” But that’s a tough task to accomplish, given the thousands of cheese available for savory consumption. So is there an intimidation factor when entering a crème-de-la-crème cheese shop like the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley, where a blackboard lists the du jour cheese selections, from an Abondance semi-hard raw milk French cheese to Yarg, a semi-hard English cheese? (The goat and sheep’s milk cheese listings are equally prodigious). \u003c/p>\n\u003cfigure id=\"attachment_18199\" class=\"wp-caption alignright\" style=\"max-width: 299px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/CowgirlCreameryShootDay1-041-resized.jpg\" alt=\"Cameraman Blake McHugh films artisan cheesemaker Maureen Cunnie in the early stages of making the Red Hawk washed rind cheese.\" width=\"299\" height=\"200\" class=\"size-full wp-image-18199\">\u003cfigcaption class=\"wp-caption-text\">Cameraman Blake McHugh films artisan cheesemaker Maureen Cunnie in the early stages of making the Red Hawk washed rind cheese.\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco cheese author and educator \u003ca href=\"http://www.laurawerlin.com/\">Laura Werlin \u003c/a>certainly thinks so, “because we didn’t grow up with cheese on the table or a variety of cheeses”, she said. “There’s very little cheese education, if you will, in this country,” she added, “and that makes it tough to know where to start.” \u003c/p>\n\u003cfigure id=\"attachment_18198\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/503B-Science-of-Cheese-Day2-028-resized.jpg\" alt=\"Laura Werlin at the Cheese Board in Berkeley.\" width=\"300\" height=\"200\" class=\"size-full wp-image-18198\">\u003cfigcaption class=\"wp-caption-text\">Laura Werlin at the Cheese Board in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>So to navigate this crumbly, creamy and fragrant labyrinth of cheeses, Werlin came up with a classification system to break down all the varieties of cheese into easily digestible styles: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, aged, washed rind, and last but certainly not aromatically least, blue cheeses. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“I’ve broken it down into eight different families, the idea being that if you understand a few characteristics that are particular to each of those families, then you can understand pretty much every cheese that’s in the case,” Werlin said. \u003c/p>\n\u003cp>“For instance, if you like brie, and you see a cheese that looks like brie but it isn’t labeled brie, try it, because it’s going to have some of the same characteristics, the creaminess, a little bit of salt, that you might be familiar with. And then you’re on your way to trying a whole new set of cheeses, but not in a scary way,” she added. Brie is an example of a soft-ripened cheese, one that has a ‘bloomy’, edible rind created by the addition of a mold, typically \u003cem>penicillium candidum\u003c/em>. \u003c/p>\n\u003cp>Of the eight families, I find the washed rind cheeses to be the most intriguing. These cheeses are submerged in a solution of salt, wine or beer to break down the natural rind that would normally form around the cheese, thereby facilitating the growth of new microbes, like the \u003cem>B. linens\u003c/em> bacteria that is essential to the flavor and look of Cowgirl Creamery’s triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Red Hawk cheese\u003c/a>. The bacteria in a washed rind cheese not only gives the cheese a pungent aroma but it also produces the tell-tale orange, red or pinkish rind, as seen in an Epoisses or Taleggio cheese. \u003c/p>\n\u003cfigure id=\"attachment_18200\" class=\"wp-caption alignright\" style=\"max-width: 299px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\" width=\"299\" height=\"200\" class=\"size-full wp-image-18200\">\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>Laura Werlin also offered her expertise in answering the vexing age-old question, ‘to eat or to not eat the rind?’ “There are what are called natural rind cheeses (cheddar and gruyere, for example), and then there are wax rind cheeses, which I don’t recommend eating. And then there are what are called bloomy rind cheeses, which are the white rinds that you find on brie and other cheeses like brie,” she said. “And so with those cheeses, you can eat the rind. The natural rind cheeses, you really shouldn’t eat. There’s nothing wrong with them; it won’t hurt you. It’s just diminishes the overall flavor. So the thing with rinds to remember is that unless it’s an inedible material, like wax, it is edible. You can eat it. But you won’t know whether or not you should or whether you like it until you try it,” Werlin said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So a spirit of gourmet adventure is in order next time you are at the cheese counter and wondering if that artisan cheese with the strange name and even stranger appearance is going to make your tastebuds do a somersault of unexpected, flavorful joy. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>To borrow a quote from the immortal Monty Python film, \u003cu>Life of Brian,\u003c/u>“blessed are the cheesemakers.” Joking aside, cheesemaking is a veritable craft that has been around for thousands of years, with historical accounts attesting to the richness and popularity of cheese among different cultures and epochs. Roman author and philosopher Pliny the Elder wrote about the unique flavor of blue cheese more than 1,900 years ago, and Parmigiano-Reggiano cheese, or rather a grated mountain of it, was fancifully imagined by Bocaccio in his medieval collection of novellas, the \u003cu>Decameron\u003c/u>. \u003c/p>\n\u003cfigure id=\"attachment_18197\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/503B-Science-of-Cheese-Day2-025-resized1.jpg\" alt=\"QUEST production crew filming inside the Cheese Board in Berkeley.\" width=\"300\" height=\"200\" class=\"size-full wp-image-18197\">\u003cfigcaption class=\"wp-caption-text\">QUEST production crew filming inside the Cheese Board in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Today, it’s hard to pin down exactly how many different cheeses exist in the world. As \u003ca href=\"http://faculty.vetmed.ucdavis.edu/faculty/bcweimer/\">Professor Bart Weimer\u003c/a> of UC Davis said in my \"QUEST\" science of cheese story, “cheese is evolving.” New cheeses are being created through the masterful brushstrokes of artisan cheesemakers who mix and match colonies of mold, yeast and bacteria to coax new shapes, textures and aromas into the canvas of the cheese curd. A “British Cheese Lovers Society” Facebook page, set up in association with the \u003ca href=\"http://www.britishcheese.com/\">British Cheese Board\u003c/a>, claims that there are over 700 varieties of cheese – in Britain alone. \u003c/p>\n\u003cp>The poet T.S. Eliot once quipped, “Never commit yourself to a cheese without having first examined it.” But that’s a tough task to accomplish, given the thousands of cheese available for savory consumption. So is there an intimidation factor when entering a crème-de-la-crème cheese shop like the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheese Board Collective\u003c/a> in Berkeley, where a blackboard lists the du jour cheese selections, from an Abondance semi-hard raw milk French cheese to Yarg, a semi-hard English cheese? (The goat and sheep’s milk cheese listings are equally prodigious). \u003c/p>\n\u003cfigure id=\"attachment_18199\" class=\"wp-caption alignright\" style=\"max-width: 299px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/CowgirlCreameryShootDay1-041-resized.jpg\" alt=\"Cameraman Blake McHugh films artisan cheesemaker Maureen Cunnie in the early stages of making the Red Hawk washed rind cheese.\" width=\"299\" height=\"200\" class=\"size-full wp-image-18199\">\u003cfigcaption class=\"wp-caption-text\">Cameraman Blake McHugh films artisan cheesemaker Maureen Cunnie in the early stages of making the Red Hawk washed rind cheese.\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco cheese author and educator \u003ca href=\"http://www.laurawerlin.com/\">Laura Werlin \u003c/a>certainly thinks so, “because we didn’t grow up with cheese on the table or a variety of cheeses”, she said. “There’s very little cheese education, if you will, in this country,” she added, “and that makes it tough to know where to start.” \u003c/p>\n\u003cfigure id=\"attachment_18198\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/503B-Science-of-Cheese-Day2-028-resized.jpg\" alt=\"Laura Werlin at the Cheese Board in Berkeley.\" width=\"300\" height=\"200\" class=\"size-full wp-image-18198\">\u003cfigcaption class=\"wp-caption-text\">Laura Werlin at the Cheese Board in Berkeley.\u003c/figcaption>\u003c/figure>\n\u003cp>So to navigate this crumbly, creamy and fragrant labyrinth of cheeses, Werlin came up with a classification system to break down all the varieties of cheese into easily digestible styles: fresh, semi-soft, soft-ripened, surface-ripened, semi-hard, aged, washed rind, and last but certainly not aromatically least, blue cheeses. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“I’ve broken it down into eight different families, the idea being that if you understand a few characteristics that are particular to each of those families, then you can understand pretty much every cheese that’s in the case,” Werlin said. \u003c/p>\n\u003cp>“For instance, if you like brie, and you see a cheese that looks like brie but it isn’t labeled brie, try it, because it’s going to have some of the same characteristics, the creaminess, a little bit of salt, that you might be familiar with. And then you’re on your way to trying a whole new set of cheeses, but not in a scary way,” she added. Brie is an example of a soft-ripened cheese, one that has a ‘bloomy’, edible rind created by the addition of a mold, typically \u003cem>penicillium candidum\u003c/em>. \u003c/p>\n\u003cp>Of the eight families, I find the washed rind cheeses to be the most intriguing. These cheeses are submerged in a solution of salt, wine or beer to break down the natural rind that would normally form around the cheese, thereby facilitating the growth of new microbes, like the \u003cem>B. linens\u003c/em> bacteria that is essential to the flavor and look of Cowgirl Creamery’s triple-cream \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Red Hawk cheese\u003c/a>. The bacteria in a washed rind cheese not only gives the cheese a pungent aroma but it also produces the tell-tale orange, red or pinkish rind, as seen in an Epoisses or Taleggio cheese. \u003c/p>\n\u003cfigure id=\"attachment_18200\" class=\"wp-caption alignright\" style=\"max-width: 299px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/CowgirlCreameryShootDay1-114-resized.jpg\" alt=\"QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\" width=\"299\" height=\"200\" class=\"size-full wp-image-18200\">\u003cfigcaption class=\"wp-caption-text\">QUEST Producer Sheraz Sadiq looks at the video monitor as cameraman Blake McHugh films racks of St. Pat cheese at the Cowgirl Creamery plant in Petaluma.\u003c/figcaption>\u003c/figure>\n\u003cp>Laura Werlin also offered her expertise in answering the vexing age-old question, ‘to eat or to not eat the rind?’ “There are what are called natural rind cheeses (cheddar and gruyere, for example), and then there are wax rind cheeses, which I don’t recommend eating. And then there are what are called bloomy rind cheeses, which are the white rinds that you find on brie and other cheeses like brie,” she said. “And so with those cheeses, you can eat the rind. The natural rind cheeses, you really shouldn’t eat. There’s nothing wrong with them; it won’t hurt you. It’s just diminishes the overall flavor. So the thing with rinds to remember is that unless it’s an inedible material, like wax, it is edible. You can eat it. But you won’t know whether or not you should or whether you like it until you try it,” Werlin said. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So a spirit of gourmet adventure is in order next time you are at the cheese counter and wondering if that artisan cheese with the strange name and even stranger appearance is going to make your tastebuds do a somersault of unexpected, flavorful joy. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Cal Academy's 2011 Philippine Biodiversity Expedition",
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"content": "\u003cp>\u003cspan class=\"left\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/ship2.jpg\" alt=\"\">\u003cem>Credit: Cal Academy\u003c/em>\u003c/span>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.calacademy.org/science_now/archive/where_in_the_world/galapagos.php\">schooner Academy\u003c/a> that crossed the seas to the Galapagos is a strong icon at the California Academy of Sciences. Its story embodies the mission of the museum to explore, explain and protect the natural world.\u003c/p>\n\u003cp>The schooner Academy set out for the Galapagos in 1905 and sailed home to find the devastation of the 1906 earthquake and the collapse of all the collections in the museum on Market Street except those \u003ca href=\"http://en.wikipedia.org/wiki/Alice_Eastwood\">Alice Eastwood\u003c/a> heroically managed to save. The specimens bundled in the hold of the Schooner Academy became the center and rebirth of the Academy museum and its collections. The Galapagos collection is one of the best and most complete in the world, so it is no wonder that expeditions are a fond and respected part of \u003ca href=\"http://www.calacademy.org/academy/about/timeline.php\">Academy history\u003c/a>.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Once again the Academy is making history with another expedition. On April 26th, Academy researchers and educators started the trek to the Philippines to get the Philippine Biodiversity Expedition underway. Funded by the Hearst family, it is the largest expedition in the Academy’s history. Thirty scientists are investigating shallow-water reefs, the deep sea, and terrestrial and freshwater areas for undiscovered life. Within the first two weeks of this six-week expedition 28 new species have already been discovered!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What is hoped to be gained from this expedition other than finding new species? Just like it is important to know the health of a bay before an oil spill, it is important to document biodiversity and get baseline data to determine health and next steps. Using environmental and genetic diversity data along with specimens, scientists will be able to give reliable data to plan future conservation decisions in this region. Part of the collections will color the Academy Aquarium as well. Biologists have been given permits to selectively collect in order to further sustainable aquarium husbandry and captive breeding programs at the Academy. Results will also be shared with the Filipino public and here in the Bay Area through education, outreach, a symposium highlighting the entire exhibit and various public programs.\u003c/p>\n\u003cp>Public programs are not being put off until the end of the expedition – a live webcast from the field where Academy scientists will share their discoveries and explorations will be broadcasted in the planetarium at \u003ca href=\"http://www.calacademy.org/events/nightlife/\">NightLife\u003c/a> on Thursday, May 19th. Footage has also already come back from the field and been edited into a wonderful video. The video, more information about the expedition and updated blogs can be found in the \u003ca href=\"http://www.calacademy.org/science/hearst/\">Expedition 2011 section\u003c/a> of the Academy website.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.7699 -122.467174\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of the other scientific activities that Fisher's been involved with recently include his continuing study of the origin of ants of Madagascar by visiting islands in the Mozambique Channel. In April 2011, he took a ship from Reunion to visit the islands Europa, Bassas da India, Juan de Nova and Mayotte. \u003c/p>\n\u003cfigure id=\"attachment_14399\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/Trinidad-BFAV1745_2_cropped1.jpg\" alt=\"Brian Fisher collecting ants in Trinidad\" width=\"600\" height=\"400\" class=\"size-full wp-image-14399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2011/05/Trinidad-BFAV1745_2_cropped1.jpg 600w, https://ww2.kqed.org/app/uploads/sites/39/2011/05/Trinidad-BFAV1745_2_cropped1-400x267.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">Brian Fisher collecting ants in Trinidad\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, he started a green energy project in Madagascar which includes converting the Biodiversity Center that he built there to a green building and taking green energy experts to visit a village in the southwest of Madagascar to, in his words, \"study how Bay Area know-how can help reduce deforestation, which is really just energy extraction - the cutting of trees for making charcoal.\"\u003c/p>\n\u003cp>Here are a couple of recent blogs about the project: \u003c/p>\n\u003cp>\u003ca href=\"http://www.matternetwork.com/2011/5/solar-powers-biodiversity-study-madagascar.cfm\">Matter Network\u003c/a>\u003cbr>\n\u003ca href=\"https://www.greentechmedia.com/articles/read/guest-post-clean-energy-in-an-ecosystem-on-the-brink/\">Green Tech Media\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As science journalists, we’d be hard pressed to find a scientist who is a better ambassador for the excitement and adventure of the scientific process. I guess that’s why we here on QUEST keep “bugging” entomologist Brian Fisher. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_13478\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/bats3002.jpg\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/04/bats3002.jpg\" alt=\"A Mexican free-tailed bat hunts a corn earworm moth.\" width=\"300\" height=\"200\" class=\"size-full wp-image-13478\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Mexican free-tailed bat hunts a corn earworm moth.\u003c/figcaption>\u003c/figure>\n\u003cp>While researching our \u003ca href=\"http://ww2.kqed.org/quest/video/bats-in-our-midst\">QUEST TV story on Northern California's bats\u003c/a>, I discovered these stunning videos of bats in mid flight produced by the labs of biologists \u003ca href=\"http://www.brown.edu/Departments/EEB/EML/people/sharon.htm\">Sharon Swartz\u003c/a> and Kenny Breuer, at Brown University, in Rhode Island. \u003c/p>\n\u003cp>Using high-speed video equipment that has become affordable for scientists in the past five years, Breuer and Swartz created the movies as a research tool to investigate the flight mechanics of bats. They coax the bats to fly inside wind tunnels using food rewards.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>\u003c/p>\u003cdiv style=\"width: 640px;\" class=\"wp-video\">\u003c!--[if lt IE 9]>\u003cscript>document.createElement('video');\u003c/script>\u003c![endif]-->\u003cbr>\n\u003cvideo class=\"wp-video-shortcode\" id=\"video-0-1\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\">\u003csource type=\"video/x-flv\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/502A_Bats_Cyno-side_LesserDogFacedFruitBat_BrownUniv4501.flv?_=1\">\u003c/source>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/502A_Bats_Cyno-side_LesserDogFacedFruitBat_BrownUniv4501.flv\">http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/502A_Bats_Cyno-side_LesserDogFacedFruitBat_BrownUniv4501.flv\u003c/a>\u003c/video>\u003c/div>\n\u003cp>\n\u003cem>Lesser dog-faced fruit bat.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The videos reveal the intricacies of how bats use their wings.\u003c/p>\n\u003cp>“One thing we found is that the movements of the wing are extremely complex compared to birds and insects,” said Swartz. “They have many, many joints they can control independently.” \u003c/p>\n\u003cp>Their complex wings enable bats to make sharp turns that birds can’t manage. \u003c/p>\n\u003cp>“They don’t necessarily turn fast,” said Swartz, “but they can turn on a dime.” \u003c/p>\n\u003cp>[youtube=http://www.youtube.com/watch?v=GH4TkjFhORA]\u003cbr>\n\u003cem>Bat makes a sharp turn.\u003c/em>\u003c/p>\n\u003cp>Bat wings are also made out of soft skin – which Swartz calls “compliant.” This gives bats yet another advantage over birds and insects. \u003c/p>\n\u003cp>“If your wing is made of compliant skin,” she said, “then it billows and that gives you extra lift.” \u003c/p>\n\u003cp>Not all bat wings are the same, though. Mexican free-tailed bats, which are abundant in California’s Central Valley, have stiffer wings than species like the lesser dog-faced fruit bat found in Southeast Asia. \u003c/p>\n\u003cp>“As we’ve studied the Mexican free-tailed bats, it turns out that their wing motions look very much like birds’,” said Swartz. “The wing stays pretty rigid, even though they have the same joints than the fruit bats.” \u003c/p>\n\u003cdiv style=\"width: 640px;\" class=\"wp-video\">\u003cvideo class=\"wp-video-shortcode\" id=\"video-0-2\" width=\"640\" height=\"360\" preload=\"metadata\" controls=\"controls\">\u003csource type=\"video/x-flv\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/502A_Bats_Tadarida-side_MexFreeTailed_BrownUniv4501.flv?_=2\">\u003c/source>\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/502A_Bats_Tadarida-side_MexFreeTailed_BrownUniv4501.flv\">http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/05/502A_Bats_Tadarida-side_MexFreeTailed_BrownUniv4501.flv\u003c/a>\u003c/video>\u003c/div>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Mexican free-tailed bat. 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"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
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