Dear Mr. Paulson, Re Your Recent NY Times Op-Ed about Mass Extinction

10/4/21  Dear Mr. Paulson,  You arguably are one of the most powerful, famous, and networked men in the world, with many important accomplishments. I am the completely ordinary, middle class, volunteer steward of 53 acres of publicly owned, remnant floodplain woodland situated on the banks of the Des Plaines River. Based on your eponymously named Institute’s website, you apparently spend much of your time as a “thought leader” working to somehow combine free-market growth with the urgent necessity to mitigate carbon emissions and save biodiversity, while I spend many days studying, thinking about, and working, hands-on, to protect and increase the biodiversity of this small patch of actual land. For example, this very morning, before breakfast, before I was aware of your op-ed in the New York Times discussing solutions to the epochal, mass extinction event humanity is causing, I read a report about the likely effects of climate change in Illinois, including the poor adaptation prospec

Garlic Mustard Update

Today in the woods I discovered several garlic mustard plants with the telltale holes in the leaves that indicate insect munchers, and several others that appeared to have some sort of fungal disease. Perhaps some sort of shift is beginning, so they'll eventually settle into the ecosystem?

Comments

Diana Studer said…
When I was carefully ripping out Paterson's Curse, I found a tiny caterpillar. Now what, do I leave a few?
Hmmm. What is Paterson's Curse? I'll have to go look that up.

I was just interested to see these signs on the garlic mustard because so far, biologists haven't found any biological controls that would keep it in check. I did leave those particular plants and will probably go back in a couple of days and look at them again.
Anonymous said…
The whole garlic mustard issue is very interesting. If enough people start loving garlic mustard pesto,that could help. Re: Asian carp: noticed an article about a Chicago chef who is serving a ceviche made of that fish, and his customers liked it. :et's hope lots of chefs will follow that lead.
Good job on awareness raising.
M.