Daily Fishing and Outdoor Report
Oh, great. This is all we need in schools. You'll lose an eye, kid. (Being sold everywhere, including Amazon.)
A gateway mini gun toward this ...
Holgate parking area is closed. All vehicular access to the far south end is likely ended for at least two week.
Alex Majewski: Jay went to go four-wheeler down Holgate late today but it is closed off to buggies for about two weeks. Kind of beat since there was no work being done at the time and no heavy machines blocking the way. Was blocked off from the parking of entrance.
BUGGYISTS: Do not drive on frozen beaches. You've been warned. You'll break through the frozen sand and be stopped in your track. There's a thaw coming. Wait for it.
Tuesday, January 22, 2019: I’m waiting for the first bayside ice-rescue calls to come in. The ice has frozen fast – which means it hasn’t frozen deep. Deep freezes take time … and we don’t have it. By tomorrow, things begin to warm up and could even turn unseasonably mild. That’s a bad combination.
The problem is the visages of this freeze will shine in the form of seemingly solid ice, especially on lakes, lagoons and bayside. It’s quite an attractive walk-on invitation when combined with the milder air egging folks outdoors. Selfies and look-at-me shots are a given, as even timid folks inch onto the edge of the ice. A huge problem is when pets take to the ice. Even their owners think such a light-weight creature can’t possible break through. Well, read on …
DOGGONE ICE: I’ve been involved with a few ice rescues, all involving animals. I can tell you it gets so dang complicated. You can’t just zip out and make a save. An ice victim’s breakthrough point has nothing to do with how far rescuers can safely go out. What if rescuers are heavier, meaning ice can collapse long before they reach the initial breakthrough point. What’s worse, the existing breakthrough sends out ice-weakening cracks, sometimes for goodly distances, even all the way back to the shoreline. All ice rescues can quickly become water rescues … 32-degree water rescues.
Below: The pros know the drill.
Many years back (circa those bitter winters in the late 1970s), I participated in a highly-improvised rescue of a large retriever-type dog that had fallen through the ice on a small pinelands lake, near Bass River State Park. I volunteered to go out with a rope wrapped around me, under my arms … but not before I first jumped into my 5-mil winter-surfing wetsuit and booties. I had time to suit-up since the dog had pulled his upper body onto the top of the ice. Poor guy was lying there sideways -- totally and pathetically exhausted.
Inexperienced at such rescues, I roped up and began rapidly walking toward the dog. I hadn’t made it even a third of the way out before the ice began cracking like crazy. I flashed on something I had once read and went down on my belly. What a difference that weight dispersion made.
I managed to belly my way almost all the way over to the dog, using my elbows like legs, before the ice decided that was all of me it could take. A depression in the ice formed under me, filling with water. Then, it fully gave way. Fortunately, the lake was shallow -- or I would have been in way over my head, so to speak. I stood up in chest-deep water. It was still spooky.
My breakthrough opening connected to the dog’s, which seemed to work just fine for him. He swam over to me and literally wrapped his front legs around my shoulders. Unfortunately, he kept smashing my head and face with his paws, as he kept up a swimming action.
Below: Been there, done that ...
I calmed him down with “Good boy”, though not before claw marks graced my cheeks. I then signaled the folks on the shore to haul me in. What a mistake. They were way too enthusiastic and began rapidly dragging me – and the waterlogged dog –into the ungiving edges of thicker unbroken ice stretches. They would drag us up atop the ice for short distance and I’d break through again. Talk about a rib bashing. It became was so painful I screamed, “Stop!” opting to simply stand up and use my one dogless arm to manually break through, icebreaker-style. I forged all the way to shore.
Mercifully, the water was soon only knee-deep, so I used upward leg smashes to further bust ice for the final stint. The dog gladly hung under my arm, dead weight. Approaching shore, other rescuers had broken me a path through the thickest nearshore ice.
I was in great shape at the time and was still utterly exhausted. My exposed hands were like stubs. Believe me, there’s no toying around with ice rescues.
The dog was fine and began face-licking everyone. He seemingly knew just what had taken place. Oddly, the dog’s owner was nowhere to be found. I had assumed one of the people on the shore owned him. Nope. Since my Jeep was sorta small to warm up the shivering dog, a young local kid put him in his truck, saying he’d track down the owner. It would have been fine by me if he just kept it. I know, that’s wrong. I’m sure he tried to find the dog’s family.
As for the aftereffect, my bruised ribs and claw-scraped cheeks took a long time to heal – in the sun, as it turned out. The worst hit was to my highly-costly wetsuit. During my icebreaking walk toward shore, branches on the bottom shredded the neoprene. A total $250 loss. In fact, the ruint wetsuit somewhat motivated me to head to Hawaii for the rest of the winter. Gospel truth. Good doggie.
Below: And I feel ya, pup.
This is where I have to remind everyone to let the trained emergency personnel do any and all dog or people rescues ... if at all possible, timewise. With cellphones, help is so much closer than it was back in the aforementioned days.
Interesting but something seemingly unfair about the ice spearfishing seen in this weird Asian video:
It was a Mack and now it’s a tuna killer.
Copyright © 2019 Penton Business Media
By Victoria A.F. Camron
January 22, 2019
A trip to the grocery store seems to require more reading than ever these days: nutrition Facts panels on the back; low-sodium, low-fat, fat-free, dairy-free, no added sugar and more on the front. But even as food producers adapt the “more is more” attitude toward cluttered packaging, little evidence exists to show if consumers improve their eating habits because of food labels.
Summary: An analysis of studies that looked at how labeling on food packaging, point-of-sale materials and restaurant menus prompted consumers to eat fewer calories and fat; reduce their choice of other unhealthy food option; and eat more vegetables.
The study also found that labels prompted food producers to lower the amounts of trans fat and sodium in their offerings.
The study: Researchers sought to determine if the labels changed consumer behavior, prompted industry transformations or affected diet-related health measures.
The findings: Because of labeling, consumers chose food with 6.6 fewer calories and 10.6 percent less total fat. They also selected 13 percent fewer other unhealthy food options such as sugar-sweetened beverages, alcoholic beverages, non-alcoholic caloric beverages, french fries, potatoes, white bread, and foods high in saturated fat, trans fat, added sugars or sodium.
Labels did not seem to alter consumption of carbohydrates, protein, saturated fat, fruits or whole grains.
Alternately, they did not increase consumption of healthy options such as salads, soups, low-fat dairy, lean meat, fish and seafood, and more. However, consumers opted to eat 13.5 percent more vegetables because of food labels.
In addition, labeling has inspired food companies to reduce the amount of sodium by 8.9 percent and trans fat by 64.3 percent in their products.
Study conclusions: Food labels are an effective way to reduce consumers’ consumption of calories and fat, as well as increase their intake of vegetables.
Labeling also prompted manufacturers to reduce the amounts of sodium and trans fat in their products, but manufacturers did not significantly change the amount of calories, saturated fats, dietary fiber or the other healthy and unhealthy food options mentioned above.
Why the research is interesting: A 2017 study, published in the Journal of the American Medical Association, found an association between diet and cardiometabolic deaths. Ten dietary factors combined were associated with 45.4 percent of all cardiometabolic deaths in 2012. Of those, 9.5 percent were related to high consumption of sodium; 8.5 percent to low consumption of nuts and seeds; 8.2 percent to high consumption of processed meats; 7.8 percent to low consumption of seafood or omega-3s; and 7.6 percent to low consumption of vegetables.
Evidence regarding the effectiveness of food labels has been sparse, and some meta-analyses have reported inconsistent findings. This work analyzed more studies, a larger variety of labeling and industry as well as consumer responses. Consequently, this study is able to confirm the effects of labeling on specific dietary options.
However, this study calls for more investigation of other dietary targets or to determine if the labels target certain dietary outcomes. In addition, the study’s authors suggest researching the relationship between food labels and the risk of disease such as cardiometabolic syndrome.
As more countries require the labeling of added sugars in foods, other researchers will have to evaluate if the industry reduces the amount of sugar it adds to food.
Points to consider: The data in this study can easily be applied to the general population because many of the studies were “natural experiments,” not randomized studies. Newer studies regarding this topic were not included in this meta-analysis, as the researchers stopped looking for studies in 2015.
A more recent study—“A systematic review, and meta-analyses, of the impact of health-related claims on dietary choices,” published in the International Journal of Behavioral Nutrition and Physical Activity in 2017—looked at the results of 31 papers that measured whether consumers were more likely to choose a product with a health claim on the label. Twenty of those studies found that health claims increase the purchasing and/or consumption of such products. The authors of this study caution that more research in real-world settings is needed.
Current food label standards: The Food and Drug Administration’s Nutrition Facts panel requires manufacturers to include reasonable serving sizes and, on a per-serving basis, the product’s amount of calories; total fat, saturated fat and trans fat; cholesterol; sodium; total carbohydrate, dietary fiber; total sugars and added sugars; and protein.
The FDA also specifies when foods can make claims regarding sodium, fat, cholesterol and more.
How it was done: Researchers looked at 60 studies that included a total of 2 million observations in 11 countries to determine if food labels change consumer behavior. Labels included the Nutrition Facts panel, calorie information on menus, graphics such as “traffic lights”, logos and nutrition or health claims.
The study did not include labels that included only ingredient information, allergen or safety warnings or marketing pieces.
Copyright © 2019 CBC/ Radio Canada
By Nancy Russell
January 22, 2019
Sarah Wheatley knew there was a plastic problem on the shores of Tracadie Bay, P.E.I., but it was only when her watershed group did a summer-long beach cleanup that she realized how big the issue really is.
"In the first year, we collected two tonnes of material then in the second year we got one tonne," said Wheatley, co-ordinator for the Winter River-Tracadie Bay Watershed Association.
"So at least a tonne of debris is accumulating every year."
There was also a common theme to what she and the crews of volunteers were picking up.
"Most of the material that we pick up on our shoreline cleanups is aquaculture or fishing related," Wheatley said.
She said it's mostly foam buoys, along with "bits of rope, bits of net and then a small amount of food waste, chip bags, bottles, that type of thing. Ninety-nine per cent is plastic."
Besides foam, Wheatley is most troubled by the amount of plastic rope on the beach.
"We'll get big chunks of rope but mostly we find these small bits of rope with knots in them," Wheatley said.
"They look like there was a knot in the rope or it got frayed off at the end and somebody just cut the very end piece off the rope and then just chucked it."
The watershed group received federal funding for the cleanup project but that ends this year.
Wheatley is worried about what happens after that.
"Probably the people that are responsible for the issue have the most to lose by it," Wheatley said. "I've seen reports of research where microplastics were being found in shellfish."
Wheatley has raised her concerns with the P.E.I. Aquaculture Alliance and her group has even suggested some kind of eco levy on any future purchases of foam buoys, to discourage their use and help pay for the cleanup.
"There are a few operators who are very helpful and they've helped with our shoreline cleanups and are trying to find solutions," Wheatley said.
"Some people have told me that mussel growers are only buying the hard plastic buoys now. But they have these massive stockpiles of old ... ones and no one seems to know what to do with them."
The aquaculture alliance said it has an environmental code of practice, which encourages its members to purchase materials with a long lifespan or which are reusable or recyclable and to minimize the release of waste materials into the marine environment.
The alliance says gear is expensive and is mainly lost due to wear and tear and extreme weather.
It says it also organizes its own Island-wide shoreline cleanup week.
At Atlantic Shellfish Products in Morell, P.E.I., president Jacob Dockendorff is trying to steer his oyster company away from plastic.
He said they've made a shift from foam buoys "that were originally used in aquaculture and we're using the hard plastic buoys now."
He added there's new technology to replace the foam buoys which can break apart. "They create a pretty big mess to clean up. So with the plastic buoys now, when they fail they stay where they are, they just fill up with water."
Dockendorff says there are also ways to reduce the amount of plastic rope that ends up washed up on the beach.
"Earlier on we may not have had the education to realize that cutting the knots off the ropes and letting them fall into the water was going to become such a big issue," Dockendorff said.
"But now there's different procedures of how we tie out buoys to make it easier to untie the knots so that you don't need to use the knife as much."
Dockendorff takes part in local watershed cleanups and cleans the shoreline around his company's oyster leases.
"What we typically see there is mostly plastic waste and a lot of broken [foam] from over the years, you can tell it's aged," said Dockendorff.
"It's disheartening. Each year you go out and you think you're going to find less and less and we do. But it's still there and it's going to be there for a number of years yet."
Back to the past
Atlantic Shellfish has started using wooden boxes for shipping oysters, reverting to the way they used to be sold, as well as recyclable plastic containers.
"We do realize that plastic is plastic and it's not the most environmentally friendly option," Dockendorff said.
"But when used correctly and recycled correctly, it's still your better option for packaging."
The company used to use cardboard boxes, with a wax lining that meant they weren't compostable.
"The wood's very popular, the customers seem to enjoy it, it's kind of a throwback," Dockendorff said.
"Originally the majority of oysters were packaged in wooden packaging, as time went on it evolved into waxed cardboard. Now it's trending towards more plastic and wood again."
Dockendorff hopes the aquaculture industry will continue to look for ways to be more sustainable.
"If you know you can make some small change to make things, then it's a no-brainer for us at that point," Dockendorff said.
"Sometimes it is more expensive but when you factor it all together with the environmental issues, it really makes very little difference. Ten cents here, ten cents there.Then I go home and I see my kids and I think what am I leaving behind?"