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Controlled Rot: Growing Mushrooms at MacLeish

27 Apr

“When life gives you lemons, make lemonade!” goes the proverbial phrase used to encourage making the best of what one has. At the MacLeish Field Station we have lots of forest that provides much shade. So why not grow food that does not require full sun—such as mushrooms? In April, eight students spent an afternoon inoculating logs with both blue oyster and shitake mushroom spawn. Their work was part of an agroforestry demonstration project being established this year at the Field Station.

Alexandra Davis ’18 and Lilly Williams ’18 drill logs in preparation for inoculation.

Inoculating logs is relatively simple. Holes drilled into recently cut logs are filled with mushroom spawn and then sealed with cheese wax.

Tracy Rompich ’21 inoculates logs with shitake spawn.

Tess Abbot ’20 and Molly Peek ’18 seal the spawn in the logs with cheese wax.

After being labeled, the logs are all stacked in the shadiest part of the forest. Over the 12 months the fungi will grow and spread throughout the logs, becoming well established, and hopefully begin fruiting mushrooms that we can harvest next summer!

 
Preparing hot chocolate for all the volunteers on the beautiful spring day are,
from left, Lily Williams, Molly Peek, Alexandra Davis, and Diana Umana ’19.

Sustainability Challenge 2018 – Heat Efficiency

23 Apr

For this year’s House Sustainability Challenge (2017-2018), I teamed up with my classmate, Yuging Geng (’21), to design a project that could potentially increase the environment-friendly initiatives on campus. Living in Massachusetts, cold, winter-like makes up much of our academic year, making our heating systems a potential source both for energy savings and for improvement of personal comfort. Before moving to Ziskind, where I currently live, I was in Sessions House where my room felt significantly colder. However, closing my window disrupted my only source of fresh air, with the result that I often had to put on extra layers of clothes or purchase additional blankets to keep myself warm and comfortable. In Yuging’s house, Chase-Duckett, she noticed that her friends had variable temperatures in their rooms. For example, one of Yuging’s friends felt uncomfortable because it was too cold, while another friend’s room felt significantly warmer, sometimes even too warm. Based on these experiences, when the call went out for the Sustainability Challenge, we decided that students would benefit from a system in which they could view their dorm-room temperature so they could make better informed decisions about when to contact facilities to request a change in temperature.

We decided to wire in a breadboard, a temperature sensor (DS18B20), to Raspberry Pi 3 and code it, using Python, to collect temperature data and display it on a website (i.e. livestream). An additional benefit of using Raspberry Pi is that no changes in the infrastructure would need to be employed, as its performance mainly depends on Wi-Fi. Since we are both international students, we calculated the temperature in both Celsius and Fahrenheit. We envisioned this project as an early tool to raise awareness not only about campus heating systems, but also about the lack of ventilation during the summer. Take a look at our prototype website: https://melaraerika.wixsite.com/sustainchallenge for more info!

This year’s House Sustainability Challenge was sponsored by the Conway Center for Innovation & Entrepreneurship, the Design Thinking Initiative, the Office of Campus Sustainability, CEEDS, and the Office of Student Affairs.

-Erika Melara ’20 is a Scorpio who is happy that winter is finally fading away!

Smith Sugaring

27 Mar

Spring is well and finally here! We’ve been celebrating its arrival with students in New England fashion- by taking a bunch of them to a local sugar shack for a tasty breakfast with the locals- and by taking others out to the MacLeish Field Station to learn how to first identify and then tap maple trees so we can gather their sweet sap. As the days slowly get longer and the daily temperature swings signal that it is time for the trees to send food to their flower and leaf buds, the slow and steady drip of sap has gotten faster and faster, filling the buckets easily each day.

Check out the video about this that our intern Ellen Sulser ’18 made and posted on FaceBook.

On Sunday we capped off the season by hosting our inaugural Smith Sugaring event. We brought to campus all of the sap we had been gathering and set up near Chapin House.

It was a perfect day to hang out and watch the water boil off and share with passers by the wonders of making maple syrup.


Some seniors (environmental concentrators, all) stopped by to check out the parklet that we had set up nearby.

And lots of other people (200 or so by our count) stopped in throughout the day to visit, check out our set-up, learn about the process, and taste some fresh maple sap or syrup. We made our very first MacLeish maple syrup here on campus, and a good time was had by all. Sweet success!

Another Earthbound Shake Up

9 Feb

On Tuesday, January 23rd the Pacific tectonic plate slid a tiny amount under the North American tectonic plate causing a magnitude 7.9 earthquake southeast of Kodiak Island in the Gulf of Alaska. The epicenter of the earthquake is depicted on the map below from the United States Geologic Survey (USGS). The red line on the map depicts where the two tectonic plates meet, forming the fault line. As the Pacific and North American tectonic plates meet each other they are moving about 59 mm each year. This is why earthquakes are common in the Pacific-North America plate boundary region south of Alaska. Over the last 100 years, 11 other magnitude 7+ earthquakes have occurred within 600 km of the January 23rd, 2018 earthquake. This earthquake is shown as an oval on the map, not a single point. That is because this earthquake was generated when an area of the plates 230 km long and 30 km wide strike and slip over each other.

So why do we care about an earthquake that occurred over 3,600 miles away? Did you feel it? You may not have felt it, but the seismograph at our Ada & Archibald MacLeish Field Station located about 10 miles from Smith College campus felt the shock waves (see below). The seismograph at MacLeish is part of a vast network of stations across the entire country recording earth movements. We may think of the ground as terra firma, but when two tectonic plates rub against each other the ground wiggles like brown pudding.

To get a sense of the ripple effect of the earth from the earthquake, click on the map below to watch the vertical motion video map of the Alaskan earthquake. In this video, red dots represent vertical motion up and blue dots represent down vertical motion of the ground.  It is clear that the clash of the plates sent shock waves across North America and beyond. There was our beloved terra firma rippling like water.

Submitted by Paul Wetzel, Environmental Research Coordinator, CEEDS

With information from the USGS and IRIS DMC (2010), Data Services Products: GMV The Ground Motion Visualization, doi:10.17611/DP/16325361.

Animal Tracking at MacLeish

24 Jan

Hi and happy New Year! My name is Hayley Reifeiss and I’m a senior Biology major who just spent her first J-Term on campus. With graduation fast approaching I wanted to take advantage of J-Term classes while I still could. One of the classes I took was Animal Tracking with Scott Johnson. It was a three-day (two days because of snow) class where we learned how to recognize and interpret signs of wildlife in order to track them. I wanted to take the class to learn a bit more about the local fauna and surrounding environment. I was also hoping to practice some outdoor skills that might be useful for a Biology career doing fieldwork.

The first day of class was primarily spent learning about the different types of tracks and walking patterns. For example, canines and felines walk in an arrangement called “perfect stepping” so their prints look like there’s only two feet because the back ones land in the same place as the front ones. You can tell the difference because a canine print will have four toes in a parallel arrangement with the nail imprint visible while feline prints have four toes more splayed out and no nail imprints. But because the print isn’t always perfectly preserved animal trackers will often rely on how the prints are arranged as well as other signs such as scat and surrounding smells to make an ID. On our first day we used those signs to identify fox activity around the sports fields. While walking by paradise pond we noticed a musky smell and found scat in an obvious placement (in this case on top of a manhole) which is how canines mark their territory. We knew it was a fox by the specific smell and the material found in the scat. There was also signs of its digging.

The winter landscape at MacLeish.

On the second day of class we went to the MacLeish Field Station to test our skills in a more rural environment. MacLeish was full of animal activity and we found numerous tracks in the fresh snow that had fallen the day before. There were signs of squirrels, foxes, and deer, which are relatively common, but the most impressive animal we tracked was a bobcat -whose prints we followed for several hundred meters in order to be positive in our ID. It seems that this particular bobcat has made MacLeish its home because we found tracks almost everywhere we went.

The bobcat track at MacLeish (left) next to my hand print (right) for scale.

We also found a porcupine den -recognizable by the surrounding tree type, scat, and the most obvious sign: the quills. We tracked the porcupines to the trees which they climbed up as evidenced by the urine markings on one of the branches. It was really cool to experience the forest in this way, and at the end of day I think we all came away from the class with a greater appreciation of the animals we share this land with.

The tracking class takes a break in the camp shelter at MacLeish.

-Hayley lives in Tenney House while at Smith. She is originally from Plymouth, MA.

Building a Shelter at MacLeish

27 Oct

Hi there! My name is Tess, and I intern at MacLeish Field Station. I am a soon to be declared Environmental Science and Policy Major with a Sustainable Food Concentration. I live in Wilson House and hail from Brooklyn, NY. Last semester, I was first introduced to construction and building when I got the chance to work in the Hillyer wood shop and help build a wood shed for the Field Station’s fire pit. I found working with wood very rewarding, and as a summer intern, I got to see the woodshed to completion, helping to stain and stock it.

This semester, I’m excited to continue learning carpentry skills with the rest of the MacLeish interns. We work with Scott Johnson, manager of Smith’s Outdoor Adventure Program, and together we are building an Adirondack camp shelter to protect campers from cold, wet New England weather.

Lucinda DeBolt and I working in the roof while Sophia Stouse passes us tools.

The shelter, located in MacLeish’s main campsite behind the Chestnut Orchard, arrived as a pre-cut kit, complete with pine and hemlock boards, fasteners, roofing material, and a step-by-step manual. Of course, putting together a kit is never as easy as the manual makes it sound! As we began construction, Scott quickly realized some notches were not cut correctly, and the frame and siding were misaligned. After several calls to the manufacturer, new pieces arrived and we’ve made great progress.

Lucinda pauses mid-action.

We should have the entire shelter finished before the end of fall! We hope to see you come by and check it out!

Summer at the MacLeish Field Station

17 Jun

Summer work at the Ada and Archibald MacLeish Field Station is off to a great start! Interns Molly Day ’19, Casey Hecox ’19, Naomi Jahan ’18, and Rachel Moskowitz ’18 have been working on several projects to keep the Field Station at its best. These projects include maintaining the challenge course, clearing weeds around the rock walls, maintaining the apple and chestnut orchards, and installing the test permeable surface materials in the new experimental parking lot.

Wall_interns

Molly and Naomi treat “The Wall” challenge course element with linseed oil.

The interns have been doing a lot of work to keep the dozen elements in our Challenge Course in great condition. They have treated all of the wood surfaces with linseed oil, removed rocks from the immediate surroundings, and used those rocks to build cairns as trail markers for the paths leading to the elements.

The interns have also begun laying down several different permeable materials on the experimental parking lot at the entrance to the Field Station. The parking lot, designed last summer by then-intern Laura Krok-Horton, ’17, aims to help us learn more about which of several different permeable materials will hold up best in this particular location and to wear and tear (including snow plowing), and what possible effects a permeable surface might have (positive or negative) on storm water run-off and flow in the nearby stream.

Permeable1

The first six parking spaces are covered with a permeable sheet material through which clover and other plants have already begun to grow.

 

 

One side of the parking lot is covered by a permeable plastic material through which clover and grass can grow.

permeable2

Student interns work together to lay the sectional paver material on the parking lot.

 

 

 

 

The other six parking spaces include two each of concrete pavers, gravel, and plastic pavers. The concrete and plastic pavers are being filled with soil and will eventually be seeded.

 

 

-Naomi Jahan (’18) is a geosciences major from Los Angeles, California. She lives in Wilder House and spends her time reading, singing, and looking at rocks.

Fiddles and Folks at the Field Station

16 Jun
— Somehow this post got hung up and never published. We decided to go ahead and share it belatedly anyway!
 Music at MacLeish_students_2016
On Saturday, April 2 there was a convergence of bluegrass music, dance, faculty, students, and local community members at the MacLeish Field Station. A friendly collection of musicians came together with their guitars, banjos, fiddles, mandolin, and stand-up bass, and jammed together (the acoustics in there – amazing) while folks scattered around the cozy Bechtel Classroom sipped tea, sang along, waltzed, and even taught each other some clogging steps!
Music at MacLeish_with students and Max_2016
  A favorite song was “You are my Sunshine”. The energy was simultaneously gentle and ecstatic. The only question now is, when can we have an event like this again??
-Shelby Kim ’18 is a CEEDS Field Station intern with a love of folk dancing and driving 11-passenger vans.

Marking Up MacLeish

4 Nov

This past week MacLeish has been treated to a bit of spiffing up. If you’ve ever walked the trails there, you surely noticed some colorful trail markers guiding your way. But what happens when these markers start to spend a little too much time on the path? The trees start to grow over these helpful hints, and eventually they get to become one with the tree or fall down, never to be seen or heard from again.

Not the markers at MacLeish though! With the help of CEEDS interns Shelby and Liz, as well as Lucia Delbene, a visiting biologist from Uruguay, the trails at MacLeish are staying well delineated and magnificent!  To keep the trails going these trail rescuers had a lovely walk and spent the afternoon prying out the nails holding the markers up. These markers were put back in, this time with a little more breathing room, to giving the tree some space to grow. What’s left now are freshly marked trails; feel free to check their work by having a walk-through at MacLeish.

one   five

Shelby (l) hammering in and Lucia (r) removing trail markers.

two

Shelby(l) and Lucia (r) just being photogenic professionals.

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Lucia (l) and Liz (r) are on the move for some more maintenance.

-Liz Nagy (’18) is a double major in environmental science and Japanese, and hopes this will take her to some fun places in life. She is passionate about invasive species, avocados, Japanese culture and wolves (in no particular order).

Cider Pressing with CEEDS

2 Nov

Over Family Weekend this year students and their families gathered outside the Campus Center to celebrate Fall with CEEDS faculty, staff and student interns by pressing cider, tasting apples, eating freshly made cider donuts and sampling cheese. Attendees got to press their own fresh cider the old fashioned way via hand-cranked cider presses. More apples were consumed at the heirloom apple tasting table where seven very different local apple varieties were available for tasting. Dining Services partnered with us to offer some tasty aged local cheeses to pair with the apples.

Click through the gallery to see some photos from the event.

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– Brittany Bennett is a senior Engineering Science major hailing from Winston-Salem, North Carolina. She hopes to educate engineers on how to best create a more sustainable world.