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The bugs start their damage when adult females lay their eggs just under a pine tree’s bark. At the same time, she also spreads fungi, which chemically turns tree tissue into food for larval beetles. This ultimately kills the tree, as the youngsters feed on both fungi and tree. Healthy trees can use a number of chemicals to repel adult beetles, but drought conditions and excessive heat can impair the pine trees’ ability to wield these weapons. And bark beetles have always searched for weaker trees.
A number of forestry experts and scientists have been searching for ways to reduce the damage created by the beetle. The fewer dead pine trees that exist, the less severe future wildfires will be. One area scientists are turning to is genetics, especially the modification of pine trees to resist the pine bark beetle.
Even stone age man before there was even modern man as we know it. Burned off the excess fuel either intentionally on the ground in controlled fires. Or by collecting all of the dead wood and thatch for heat source and cooking fuel.
What they didn't burn natural lightening took care of the rest. They didn't get decades of accumulated undergrowth and deadwood.
GMO sucks I miss bread that told in three days it's time to buy new bread by turning green. It tasted 10 times better than the Frankenwheat we eat now.
Tenpoundbass saysGMO sucks I miss bread that told in three days it's time to buy new bread by turning green. It tasted 10 times better than the Frankenwheat we eat now.
Do not confuse GMO with preservatives. Bread without preservatives gets hard, dry and stale pretty quickly. In France and other Euro countries, bread is baked daily and nobody wants it if it is more than just a few hours old. Even in America, it was not that long ago that "day old bread" used to be considered undesirable. There are still bakeries around, and even chain groceries, that have on-site bakeries and make some pretty good bread. And like Europe, that on-site bread will only last the day. Still hard to find a real high quality French bread, but plenty of places bake good Italian bread. Also good rye, pumpernickel, mountain, sourdough, and neo-Tuscan boule.
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