The Fight over Columbia River Basin Salmon Spills and the Future of the Lower Snake River Dams

One of the nation’s most longstanding environmental-energy conflicts concerns the plight of numerous Columbia Basin salmon species which must navigate the Federal Columbia River Power System (FCRPS), a series of hydroelectric dams that make the basin one of the most highly developed in the world. Although the FCRPS dams produce a wealth of hydropower, the mortalities they cause due to the construction and operation of FCRPS dams led to Endangered Species Act listings for the basin’s salmon. Since those listings a quarter-century ago, the federal government has repeatedly failed to produce biological opinions that can survive judicial scrutiny. The latest round of litigation resulted in renewed directives from the federal district court of Oregon to revise the current biological opinion and to spill more water at several dams in the interim to facilitate juvenile salmon migration. The directive to increase spill was upheld by the Ninth Circuit in 2018, but the U.S. House of Representatives quickly voted to overturn that decision, and the Senate now has the matter under consideration

The plating manifesto (I): from decoration to creation

At a time when a growing number of chefs and innovative food industries are starting to set up their own research kitchens and work with renowned scientists, it is surprising to see that issues related to the visual presentation of food on the plate are being left out of these successful exchanges. The variety of presentations created by chefs, and the number of varieties of tableware now available to achieve them, represent a formidable opportunity for cognitive scientists to study the more complex effects of vision on food experiences, which certainly should not be missed. Chefs can also benefit from the new insights that a scientific approach can bring to these areas, which previously have often been left to intuition. In this manifesto, we claim that this transfer of knowledge represents much more than merely another addition to the art and science of cuisine: it is its essential completion, as gastronomy moves more and more toward the ideal of a total multisensory art, as captivating for the eye as it is for the palate. Before turning to the scientific recommendations and review in the second part of our manifesto, we want to promote a different approach to plating, which breaks with the more functional and decorative purposes of plate ware, and puts experiments in visual presentation at the heart of modernist culinary expression

Reconfigurable microfluidic circuits for isolating and retrieving cells of interest

Microfluidic devices are widely used in many fields of biology, but a key limitation is that cells are typically surrounded by solid walls, making it hard to access those that exhibit a specific phenotype for further study. Here, we provide a general and flexible solution to this problem that exploits the remarkable properties of microfluidic circuits with fluid walls─transparent interfaces between culture media and an immiscible fluorocarbon that are easily pierced with pipets. We provide two proofs of concept in which specific cell subpopulations are isolated and recovered: (i) murine macrophages chemotaxing toward complement component 5a and (ii) bacteria (Pseudomonas aeruginosa) in developing biofilms that migrate toward antibiotics. We build circuits in minutes on standard Petri dishes, add cells, pump in laminar streams so molecular diffusion creates attractant gradients, acquire time-lapse images, and isolate desired subpopulations in real time by building fluid walls around migrating cells with an accuracy of tens of micrometers using 3D printed adaptors that convert conventional microscopes into wall-building machines. Our method allows live cells of interest to be easily extracted from microfluidic devices for downstream analyses

To what extent can online mapping be decolonial? A journey throughout Indigenous cartography in Canada

In this paper, we describe and reflect upon our journey through Indigenous online mapping in Canada. This journey has been planned according to an academic goal: assessing the potential of online cartography for decolonial purposes. To reach this goal, we have followed methodological directions provided by Indigenous scholar Linda Tuhiwai Smith to review 18 Indigenous web-mapping sites across Canada. Supported by a series of ten interviews, this content analysis enabled us to sketch some of the contours of contemporary Indigenous cartography. On one hand, Indigenous communities largely control the data that are shared on these websites. They also partially control the way these data are represented through the mobilization of digital storytelling technologies that are better aligned with Indigenous ways of envisioning relationships to places than conventional maps. On the other hand, they do not have much control over the technological aspects of these projects, for which they remain heavily dependent on non-Indigenous partners. Throughout this journey, we noticed that women’s voices remained marginal in most of these mapping projects, but we also identified evidence supporting the idea that these voices are starting to play a vital role in the on-going effort of decolonizing mapping processes

Combining high-resolution remotely sensed data with local and Indigenous Knowledge to model the landscape suitability of culturally modified trees: biocultural stewardship in Kitasoo/Xai’xais Territory

Environmental management and monitoring must reconcile social and cultural objectives with biodiversity stewardship to overcome political barriers to conservation. Suitability modelling offers a powerful tool for such “biocultural” approaches, but examples remain rare. Led by the Stewardship Authority of the Kitasoo/Xai’xais First Nation in coastal British Columbia, Canada, we developed a locally informed suitability model for a key biocultural indicator, culturally modified trees (CMTs). CMTs are trees bearing evidence of past cultural use that are valued as tangible markers of Indigenous heritage and protected under provincial law. Using a spatial multi-criteria evaluation framework to predict CMT suitability, we developed two cultural predictor variables informed by Kitasoo/Xai’xais cultural expertise and ethnographic data in addition to six biophysical variables derived from LiDAR and photo interpretation data. Both cultural predictor variables were highly influential in our model, revealing that proximity to known habitation sites and accessibility to harvesters (by canoe and foot) more strongly influenced suitability for CMTs compared with site-level conditions. Applying our model to commercial forestry governance, we found that high CMT suitability areas are 51% greater inside the timber harvesting land base than outside. This work highlights how locally led suitability modelling can improve the social and evidentiary dimensions of environmental management

Cross-cultural color-odor associations

Colors and odors are associated; for instance, people typically match the smell of strawberries to the color pink or red. These associations are forms of crossmodal correspondences. Recently, there has been discussion about the extent to which these correspondences arise for structural reasons (i.e., an inherent mapping between color and odor), statistical reasons (i.e., covariance in experience), and/or semantically-mediated reasons (i.e., stemming from language). The present study probed this question by testing color-odor correspondences in 6 different cultural groups (Dutch, Netherlands-residing-Chinese, German, Malay, Malaysian-Chinese, and US residents), using the same set of 14 odors and asking participants to make congruent and incongruent color choices for each odor. We found consistent patterns in color choices for each odor within each culture, showing that participants were making non-random color-odor matches. We used representational dissimilarity analysis to probe for variations in the patterns of color-odor associations across cultures; we found that US and German participants had the most similar patterns of associations, followed by German and Malay participants. The largest group differences were between Malay and Netherlands-resident Chinese participants and between Dutch and Malaysian-Chinese participants. We conclude that culture plays a role in color-odor crossmodal associations, which likely arise, at least in part, through experience

Wine and music (III): so what if music influences the taste of the wine?

A growing body of evidence, both anecdotal and scientifically rigorous, now points to the fact that what people taste when evaluating a wine, not to mention how much they enjoy the experience, can be influenced by the specifics of any music that happens to be playing at the same time. The question that we wish to address here is ‘So what?’ Why should anyone care that music (or, for that matter, specially composed soundscapes) exert(s) a crossmodal influence over the wine-tasting experience? ‘Why not just drink great wine and forget about the music?’ a sceptic might ask. Here, we outline a number of the uses that such research findings have been put to in the marketplace, in experiential events, in artistic performances, and in terms of furthering our theoretical understanding of those factors that influence the tasting experience. We also highlight how the latest in technology (think sensory apps and hyperdirectional loudspeakers, not to mention digitally augmented glassware) augurs well for those wanting to deliver the most stimulating, the most memorable, and certainly the most multisensory of tasting experiences in the years to come. Demonstrations of sound’s influence on wine perception will most likely be applicable to a variety of other drinks and foods too. Ultimately, the argument is forwarded that there are many reasons, both theoretical and applied, as to why we should all care about the fact that what we listen to can change the sensory-discriminative, the descriptive, and the hedonic attributes of what we taste

Wine and music (II): can you taste the music? Modulating the experience of wine through music and sound

A growing body of scientific evidence now shows that what people taste when evaluating a wine, and how much they enjoy the experience, can be influenced by the music that happens to be playing at the same time. It has long been known that what we hear can influence the hedonic aspects of tasting. However, what the latest research now shows is that by playing the “right” music one can also impact specific sensory-discriminative aspects of tasting as well. Music has been shown to influence the perceived acidity, sweetness, fruitiness, astringency, and length of wine. We argue against an account of such results in terms of synaesthesia, or “oenesthesia,” as some have chosen to call it. Instead, we suggest that attention, directed via the crossmodal correspondences that exist between sound and taste (in the popular meaning of the term, i.e., flavor), can modify (perhaps enhance, or certainly highlight when attended, or suppress when unattended) certain elements in the complex tasting experience that is drinking wine. We also highlight the likely role played by any change in the mood or emotional state of the person listening to the music on taste/aroma perception as well. Finally, we highlight how the crossmodal masking of sweetness perception may come into effect if the music happens to be too loud (a form of crossmodal sensory masking). Taken together, the evidence reviewed here supports the claim that, strange though it may seem, what we hear (specifically in terms of music) really can change our perception of the taste of wine, not to mention how much we enjoy the experience. Several plausible mechanisms that may underlie such crossmodal effects are outlined