Gene Editing vs. Genetic Modification

Gene editing and genetic modification might sound like the same thing, but in the world of food science, the distinction is important.

"Gene editing," or the process of cutting and pasting segments of DNA, has made its way into the agricultural industry.  In this New York Times article, we learn that this new way of genetically-altering food aims to enhance nutritional value, increase shelf life, and improve crop yields.  Real-life examples include soybeans that have healthier fatty acids, potatoes that stay fresh for a longer time, and wheat that has an increased resistance to fungal diseases.

The goals stated above are not so different from that of the G.M.O. movement, so what makes gene-edited crops so different from genetically modified crops?  The latter, which is associated with big-name companies like Monsanto, Dupont, and Syngenta, involves inserting genes from other organisms (usually bacteria) into the crop's genome.  In contrast, gene editing deals solely with altering the genes that already exist within the crop.  This process more closely mimics nature in that a random mutation could technically have caused the same result.

Although many see gene editing technology as a major improvement, others are already fearing a repeat of the controversies that exist within the G.M.O. movement.  As of right now, gene editing is not included in current regulations, and the FDA has yet to explain if, when, and how the regulations will be adjusted.  

Baldor Specialty Foods Leads in Food Waste Elimination

Within two years, Baldor Specialty Foods has successfully diverted all of its organic food waste.

This Foodtank article highlights Baldor Specialty Foods, a major produce distributor in the Northeast with locations in NYC, Boston, and Washington, D.C.  Baldor's food waste program, "sparCs," redistributes edible food scraps to a variety of local organizations, where are they utilized in juices, soups, sauces, and other yummy dishes.  Meanwhile, scraps that are not necessarily meant for human consumption, such as cantaloupe rinds, are either composted or reprocessed for animal feed. Check out the article for more info on their success!

Classroom Update: Holiday Treats

As we are gearing up for winter break, the environmental club at one of our schools hosted a holiday party equipped with yummy, yet alternative treats: sweet potato muffins and coconut macaroons.  

Although these are still baked goods and should indeed be eaten in moderation, they have some added health benefits that make them a bit more guilt-free than some of your typical holiday dessert items.  

For instance, sweet potatoes are high in Vitamins B6, C, and D, as well as iron, magnesium, potassium, and carotenoids.  Not to mention that they are a winter vegetable, so if you are able, you can buy them locally at your nearest farm stand.  Coconuts, mainly their oil, have been in the spotlight for their amazing benefits, many of which have to do with the healthy fatty acids that they contain.  Because of the way these fatty acids are structured, they actually promote weight loss, provide energy, ward off a number of diseases, and improve skin health.  To experience these delicious treat options, check out the recipes for yourself: Sweet Potato Muffins  and Coconut Macaroons.

Given that this is our last post before the holidays, we want to give a huge thank you to one of our champion partners: Con Edison.   Voted as the "Greenest Utility Company in the United States" in 2011, this company is dedicated to renewable energy, and environmental stewardship is at the core of their mission; we are proud to have Con Edison as a partner to Gotham Grazer!  

Happy Holidays to all of our readers - see you next year!

Fighting Livestock Methane Emissions With Seaweed

Seaweed has become a trending snack for humans.  Is it now a necessary snack for cows? 

This article, by Rebecca Rupp from National Geographic's "The Plate," reviews new findings that adding algae to livestock feed could reduce the amount of methane these animals release.  Cows (as well as sheep, goats, deer, and a handful of other mammals with ruminant biology) have a four-chambered stomach, and must ferment their food in order to fully digest it.  Because of that fermentation, cows release methane on a daily basis; so much so, that livestock cause more anthropogenic greenhouse gas emissions than transportation exhaust. 

The obvious solution to this dilemma is to cut back on livestock production, but this is much easier said than done.  Although plant-based diets have become more and more popular, only about 3% of the American population are committed vegetarians and vegans.  It would take a dramatic upheaval in consumer demand, as well as a certain level of political intervention, to significantly decrease the number of CAFOs in America.

With this in mind, scientists in Australia have turned to the unique chemical properties of algae to disrupt methane production within the cow itself.  After experimenting with a number of different seaweed species in artificial cow stomachs, it was found that Asparagopsis taxiformis cut methane production by about 99%.  

Photograph by Rasmus Loeth Petersen, Alamy

Seaweed farming, when done properly, can be quite sustainable.  Seaweed is hardy and grows much faster than conventional crops; it filters organic pollutants, acts as a carbon sink, and does not require fertilizer or even land.

However, as mentioned in Rupp's piece, seaweed farming is nowhere near ready to take on the task of feeding the world's livestock population:

“Scientists calculate that it would take some 6,000 hectares (about 15,000 acres) of seaweed farms to supply a mere 10 percent of Australia’s 29 million cattle; to supply America’s 92 million would take over thirty times more.”

Seaweed farming may be sustainable at a small scale, but there is no telling if it will remain sustainable once the industry is expanded.  With all of these moving parts to consider, we are very interested to see how this discovery develops over the next few years.

Classroom Update: Visit from Bareburger

One of our schools gets a lesson in sustainable agriculture from an organic restaurant franchise.

At this Gotham Grazer school, a new quarter means a whole different group of students.  We hit the ground running for these classes and started right away with the food mapping exercise, getting the students to think about the sustainable food resources that exist in their neighborhoods.  After Thanksgiving break, we had a guest speaker from Bareburger, a franchise that serves organic meals made with locally grown ingredients, as well as sustainably-sourced (and somewhat unconventional) meat, such as bison, elk, and duck.  Their menu also has a variety of meat-free and gluten-free options.  Gotham Grazer is proud to call Bareburger a partner in our program, and we were so excited to have them visit! 

The students were addressed by Anthony Roman, who gave a thorough run-down on what organic farmers do differently than conventional farmers and explained how food sustainability is a key component to Bareburger's business model. Anthony also stressed the importance of purchasing power and voting power, empowering the students to realize the impact that their choices have.  We had an active discussion in both class sessions about the student's opinions on eating sustainably and their experiences at different restaurants, and many were excited to check out the food at their nearest Bareburger.  A big thank you to Anthony and Bareburger for all of their support in our program, and we are looking forward to having them visit our other schools!

Classroom Update: Food Maps

What type of food is available in your neighborhood?

The students at one of our Gotham Grazer schools sought to answer this question with their food mapping project, which they presented at their annual Harvest Celebration last week. Working in groups, the students located different sustainable and unsustainable resources within their communities, plotting them first on digital maps and later creating posters to display.  

Depending on the ratio of sustainable to unsustainable resources, the students determined if the area they mapped should be considered a food desert, or an area that lacks access to supermarkets and fresh, healthy food.  

How does living in a food desert affect someone's daily life? 

Without fresh fruits and vegetables, people can develop a myriad of health problems (obesity, diabetes, ADHD, fatigue), as well as an overall disinterest in eating healthy.  Since the food we eat affects our ability to focus and stay awake, lacking access to healthy food can hinder a student's performance in school.  Looking at it from a bigger picture, without farmers markets and community gardens, community members have less opportunities for interacting and strengthening neighborhood bonds.  People who see where their food is grown, or know where it comes from, are more likely to care about supporting local farmers and to be educated in food-related issues.

The students researched many of the consequences mentioned above that relate to living in a food desert (or for some, the positive consequences of not living in a food desert). They also included at least one solution on their posters, such as identifying a green space where a garden could be started.

Although the students were initially hesitant about the amount of work this project entailed, it was very clear at the Harvest Celebration that they had learned a lot about their communities and understood that eating sustainably is important for humans and the environment. 

Two students explain their research on hormone imbalance and unhealthy eating to their Assistant Principal.

This group identified Fordham Road in the Bronx to be lacking in sustainable food resources, and identified a space where they think a community garden should be established.

Tips For Having A Sustainable Thanksgiving

Thanksgiving is just around the corner, and there is no better time to start eating sustainably.

Photo by Satya Murthy

According to the NRDC, about 200 million pounds of turkey will be wasted this Thanksgiving, totaling to a collective $239 million down the drain. We've compiled a list of some of the best ways to avoid contributing to these statistics and to have a healthier and more sustainable Thanksgiving. 

1. "Turkey Day" No More
The history of Thanksgiving is rooted in celebrating the harvest and the wonder of nature.  Although eating turkey has become an important tradition on Thanksgiving, it is clear that this way of eating leads to mass amounts of waste.  This year, have your main course be a creative, meat-free dish - it will certainly be a conversation starter, and you probably won't feel as comatose by the end of your meal.

2. Prepare Your Guests
If your guests are bringing dishes to add to the table, make sure they know how many people will be in attendance in order to avoid excess food. Also remind them to bring containers for leftovers!

3. Buy Organic, Local, And Seasonal
Decrease your carbon footprint and support local farms all at the same time! If you aren't ready to nix the turkey completely, try to buy an organic turkey that was locally and humanely raised.

4. The Freezer Is Your Friend
Who says Thanksgiving only has to last for one day? Sometimes, the best part is eating leftovers for days - and weeks - to come.  Store your leftover prepared meals and unused ingredients in the freezer; the meals can be quickly re-heated, while the ingredients can be used to make new dishes.

5. Donate Extra Food
Although many local food banks and shelters will not accept prepared meals, they will take extra non-perishable goods, such as canned vegetables or a box of stuffing.  Find and contact your local food bank to see what you can donate!

6. Compost Compost Compost
We can't say it enough on this blog.  If you have prepared food that you can't donate, give your thanks to mother earth and recycle that food into fertile soil.

7. Just Because You Eat Potatoes, Doesn't Mean You Have To Become One
As great as it is to settle into the couch for the football game, we challenge you to get outside and play a game of your own.  Whether you decide to play football or go for a family walk, your body and mind will thank you!

We hope that all of our readers will utilize at least one - if not all - of these tips. Have a happy and wonderfully sustainable Thanksgiving!

When Wasted Space Becomes Opportunity

Design student Philippe Hohlfeld is looking to shake up the shipping industry in a major way. 

After learning that China exports twice as much as it imports, Philippe Hohlfeld was curious as to what happens to the extra shipping containers that lack cargo.  The answer? Nothing - they are shipped back to China, empty and unused.  Hohlfeld saw this as an incredible business opportunity and came up with GrowFrame - a hydroponic system that is not only tailored to produce greens within the closed containers, but that can fold up when not in use.

“I was obsessed with finding something that I could manufacture while shipping,” says Hohlfeld. “The problem is that most products require enormous energy, large machinery and multiple processes. Farming, however, requires relatively little energy, only needs nutrients and plants, and after one process, the whole thing is finished. It was a perfect fit for manufacturing in containers.”

Hohlfeld acknowledges that his project is ambitious, but we can all agree that this would be a great way to use an immense amount of empty space.  Check out the article for more details on how GrowFrame works and why it would be so beneficial!

Shedding Light on Genetically Modified Crops

Are genetically modified crops fulfilling their ultimate goal - solving hunger?

According to The New York Times, the answer is no.  This article takes a closer look at the failures (and successes) of GMOs, and unpacks a lot of the misconceptions and controversies surrounding the industry.  

Photo by Jeremy M. Lange for The New York Times

The article compares crop yields and pesticide usage in Europe, where genetically modified seeds are outlawed, to North America, where genetically modified seeds are part of conventional farming methods. The results show that the U.S. and Canada have not seen any dramatic improvement in crop yields, while herbicide use has increased drastically:

"Since genetically modified crops were introduced in the United States two decades ago for crops like corn, cotton and soybeans, the use of toxins that kill insects and fungi has fallen by a third, but the spraying of herbicides, which are used in much higher volumes, has risen by 21 percent."

Such an increase in herbicide use has had noted effects on the environment, from the development of herbicide-resistant weeds to the pollution of groundwater.  Additionally, more herbicides means more toxic residues on our foods.  While many people argue that genetically modified crops are dangerous to humans, there is no scientific evidence that proves this; it is the over-use of pesticides, however, that has been shown to negatively impact human health.

What can we do?

When it comes to increasing yields, genetically modified crops are not getting the job done. And in any case, kicking production into high-gear on tired and depleted soils isn't exactly the most sustainable way to feed the rising population.  To truly address the issue of hunger, we need to adapt our cities and towns to be self-sufficient in crop production.  Abandoned lots, empty buildings, manicured lawns, and secure rooftops - such spaces exist almost everywhere, and they are the perfect places for gardens and greenhouses.  It's time to make locally grown food the solution!

Classroom Update: Garden Work Day

As the number of warm days dwindle down, our students spend as much time as possible preparing their community garden for the winter!  During this work day, we focused on weeding, raking, and composting several beds.  The students also planted cold-hardy greens for the winter, such as kale and bok choy, and began digging a trench for daffodil bulbs.  

The community garden beds were in much need of some water and compost!

This garden is also one of many that is involved with the Bronx Hot Sauce project, in partnership with GrowNYC.  The students grow and harvest chili peppers that are used in this locally famous hot sauce, and part of the proceeds are then returned to the garden!  Some brave students even tried a pepper, although most regretted not having a drink nearby.

Chili peppers for the Bronx Hot Sauce are ready to be harvested.

We also visited the site where the school's personal garden will be expanding.  Although the original garden site is inaccessible due to current construction on the school, it will nearly double in size by the time all repairs are finished!

Behind the fence is the school's first garden site, which will nearly double in size after this excavated area has been finished.

Classroom Update: Wheat and the Industrial Food System

One of our Gotham Grazer classes focuses on connecting the students to the food that they eat - through cooking!  While learning about the industrial food system, the students took a step back in time, and made their own flour from wheat grains.  Store-bought flour is usually produced in large-scale facilities, but our students got up close and personal with the process, and cranked a hand mill to grind up their grains.  They used the flour to cook their own pancakes, and added in a delicious, no-sugar-added, strawberry compote.

Before making the flour, the students brushed up on their wheat anatomy.  Each grain of wheat consists of three parts: the bran, the endosperm, and the germ. White flour only contains the endosperm, whereas whole-wheat flour uses all three parts of the grain.  As shown in the diagram, the bran and germ contain fiber, vitamins, minerals, and nutrients; this is why whole-wheat bread is considered more healthy than white bread.

What role does wheat play in the industrial food system?  

Wheat has been a staple crop since it was originally domesticated about 10,000 years ago.  Domesticated wheat is different from wild wheat, mainly because the seeds are larger, wider, and easier for humans to harvest on a timed schedule.  Wheat, along with corn and soy, are subsidized by the U.S. government, giving farmers an incentive to grow these crops in abundance.  That is why we often see these crops being used in animal feed or as fillers in processed foods.  As industrial agriculture developed after World War II, monoculture (or farming only one specific crop on a large area of land) became the norm in order to maximize profits. This type of farming is the opposite of what the organic movement aims to accomplish; it does not have a range of biodiversity, and it makes the use of pesticides inevitable.  

So, the next time that you make pancakes, consider what type of flour you are buying.  Is it organic?  Perhaps you even milled it yourself!

Antibiotic Resistance: A Growing Problem

It's survival of the fittest in the world of microorganisms.

"Superbugs," caused by antibiotic resistant bacteria, are becoming more and more prevalent in our world of modern medicine.  A large reason for this is the excessive amount of antibiotics that are used on livestock to prevent diseases.  To put things into perspective, an article from The Guardian notes that, "A whopping 70% of all medically-important antibiotics are sold in the US for use in livestock."  With such a high volume of antibiotics being used, bacteria that are resistant are bound to persist.   

According to that same article, many chicken producers have begun to decrease their use of medically important antibiotics within the last decade. The article assesses why chicken producers seem to be ahead of the game when it comes to reducing their use of antibiotics, and why it is important for producers of beef, pork, and other meats to catch up. 

Our Agricultural System, As Told Through Photography

Photo by George Steinmetz

It's hard to put into words how truly massive our agricultural system is.

That's why we love this New York Times article by George Steinmetz, consisting of aerial photographs and videos of crop fields, concentrated animal feeding operations (CAFOs), and food processing facilities.  The title of the article - The Dizzying Grandeur of 21st-Century Agriculture - could not be anymore fitting.  These stunning, yet somewhat haunting, images put into perspective the journey our food goes through before it gets to our plates. 

Spotlight: Hannah Dehradunwala of Transfernation

In our society, everything is about speed and convenience.  More people would be likely to compost their food scraps, or donate extra food to a shelter, if doing so was easy.   As we covered in a recent post, the DSNY has approached this fact of human nature by beginning a curbside collection program for food scraps.  Although composting is a win for the environment, it does not address the issue of hunger.  

That’s where Transfernation comes in.

Just shy of three years old, this organization is tackling food waste and hunger head on.  Acting as the middle-man, they connect corporations that have excess food to those who lack food resources. The delivery locations – usually churches and shelters – receive hundreds of pounds of food a week. Their mission statement, as posted on their website, says: 

“We aim to alleviate hunger by eliminating waste culture and enabling the transfer of food from those with extra to those in need.”

Last week, we sat down with Co-Founder Hannah Dehradunwala to learn more about her revolutionary organization.

Hannah Dehradunwala, Co-Founder of Transfernation

Hannah is a recent graduate of the NYU Gallatin School of Individualized Study, with a self-made major in Politics of the Resource Gap.  In her words, her studies explored the “political reasons behind resource and inequity around the world.”  Although originally from the east coast, her family relocated to Pakistan for seven years, and then to Saudi Arabia for one.  Her experiences in these countries – and their differing governmental systems – caused her to question how politics can influence growth, and also made her more aware of global hunger problems.  When recalling Pakistan’s unspoken clean plate policy, Hannah said, “If you don’t finish what’s on your plate, you can literally step outside and give it to someone. It’s not waste, it’s extra.”

The idea for Transfernation arose her sophomore year, when she and co-founder Samir Goel pitched their concept to the Stern Social Impact Business Challenge.  “We lost – badly,” said Hannah.  But with a 35-page business plan ready to go, they were not about to give up just yet. 

In March of 2014, about four months after their first pitch, Hannah and Samir received a grant from the Clinton Global Initiative University (CGI U) and things took off from there.  On top of their studies at NYU, Hannah and Samir were running their organization - coordinating pick-ups and deliveries, building a volunteer base, and making a name for themselves.

Since Hannah graduated, Transfernation has grown immensely.  “In the beginning,” she explains, “it was a lot of outreach on our part; a lot of ‘Come work with us, please!’ But now its come to the point where they’ve started reaching out to us.”  In the last year and a half alone, they have collected 33,000 pounds of food; a partner church in Harlem recently told Hannah that they have expanded their food program from one day a week to five.

How does the “transfer” of food work? 

Volunteers are notified as to when a food pick-up is ready, and they transport the delivery from one party to another. Companies are partnered with a specific church or shelter, making the system much more personal. Hannah describes that the partnership actually goes both ways: “What’s good is that they establish a relationship with each other, to the point where some of the churches will tell the companies what to make.”

Transfernation currently only caters to Manhattan, but they are in the process of expanding to Brooklyn and the Bronx.  In fact, an entrepreneurial class at Fordham University is spearheading their Bronx expansion.  Hannah, who checks in with the class every Wednesday, said, “The students are getting in touch with the corporations and the shelters, and setting up a volunteer base.”

Additionally, the Transfernation app is being launched in about a month.  The app will streamline the pick up and delivery process, making it easier to bring the business to other cities.  When asked if she thinks this organization would ever move outside of New York, Hannah said, “We are working on trying to expand to Washington D.C., but I see this as something that could be in the whole of the U.S.” 

Not only does Hannah hope that Transfernation will one day be nationwide, but she is determined to make food waste a thing of the past.  “I think food waste is something that can be solved in our lifetime.  There will always be waste, but you can really cut it down if you have a process in place.”

We couldn’t agree more with Hannah, and we are looking forward to what Transfernation has in store for the future.  Lucky for us, Hannah will be featured as a guest lecturer in our partner high schools this fall.  We’ll be sure to update you on the conversations that are had in the classroom!

The White House Garden is Here to Stay

Amazing news from the White House!

Michelle Obama's garden will continue to thrive after the Obama presidency has ended.  Thanks to a donation made by The W. Atlee Burpee home gardening company and The Burpee Foundation, the upkeep of the garden is now ensured for at least 17 more years.  Although the First Lady was hesitant to start a garden in the first place, it has become one of her most memorable contributions while in the White House, along with her Let's Move initiative.  This garden does more than provide fresh produce; it teaches its visitors about the importance of fresh and local food, and it inspires others to start gardens of their own!

Plastic Packaging - Will It Ever Be A Thing Of The Past?

In a few years, your cheese might come wrapped up in "milk" instead of plastic.

To tackle the issue of plastic waste (and a declining dairy industry), the USDA is developing a biodegradable - and edible - form of food packaging primarily made out of casein (a protein found in milk).  The new packaging film is not as effective as plastic when it comes to preventing water damage, but it is roughly 250 times more effective at blocking out oxygen.  Ideas of spraying casein onto food products to make them last longer, as well as the development of dissolvable, single-serving packages of soup and coffee, were also mentioned.

Although this could be a great win against the use of plastic, the article fails to discuss a few problem areas.  For example, how will this packaging affect those who are vegan or allergic to casein?  Will products that have been sprayed with casein preservative be labeled as such?  

Another cause for concern is how this benefits the industrial food system.  According to the article, milk consumption has been in decline for years; the hope is that the casein packaging could be a way to utilize excess milk that is processed into powder.  However, some might argue that the dairy industry is a large contributor to environmental issues, such as climate change and pollution, and that we should not be searching for ways to "save" it. 

That being said, it is good to know that the issue of plastic packaging is on the USDA's radar, and we hope that as this new product is developed, these questionable areas are addressed.

Classroom Update: Foods of the Future

Can you imagine eating crickets on the daily?

While learning about taboo foods and foods of other cultures, one of our classes watched the TEDx talk below regarding cricket consumption.   According to Megan Miller, co-founder of Bitty Foods, mass production of insects is by far more sustainable than mass production of meat, and we may be seeing more and more insect-related products in the years to come.

http://tedxmanhattan.org http://bittyfoods.com Megan Miller is founder of Bitty, a San Francisco-based food startup that uses high-protein cricket flour as the basis for a line of energy bars and gluten-free baked goods. Bitty seeks to remove cultural taboos around eating insects and popularize them as a delicious, sustainable ingredient that may help alleviate global food scarcity.

In her presentation, Miller notes that "by the year 2050, there will be an additional 2 billion people on the planet, and economists say that we are unlikely to have the food resources to feed everyone.”  Given that crickets have a “feed to meat conversion ratio 10 times more efficient than beef,” and that cricket production uses less water than all other protein sources, it is hard to argue against her points. 

The question is, will society be on board?  While discussing this video, some of our students mentioned that they have tried insect dishes while visiting other countries, but others were not so thrilled with the idea.  However, all agreed that something needs to be adjusted in our current food system in order to support the increasing population. 

Introducing the Brown Bin

Still believe that composting is inconvenient?

The DSNY recently expanded their curbside Organic Collections program to include a wider range of neighborhoods.  Rather than dropping off your food scraps at a designated location, this program allows you to place them in a bin on the street.  When your landfill waste and recycling gets picked up, so will your compost!  Click here for more info, and to find out if you are eligible to participate in this great initiative!

Classroom Update: Test Your Knowledge

Time to hit the ground running!

Although school is just kicking into gear here in the city, we gave our students a short quiz from our Earth Day/Every Day Food Toolkit to see how much they already know – or don’t know – about sustainable food.  Our goal is that by the end of the year, they will be able to answer these questions with ease.

Now it’s your turn - how much do YOU know about the sustainable food movement?

Quiz: Test Your Before-and-After Knowledge

1. What comes to mind when you hear the word “organic”? 

2. What are the benefits of “organic” food? 

3. What is an “industrial food system”? 

4. Who is Rachel Carson, Wendell Berry, or Michael Pollan? Describe what you know about each of these people. 

5. What are the benefits of eating plants instead of meat? 

6. What is “local food”? 

7. What are the benefits of “local food”? 

8. Who grows the food you eat and where is it grown? 

9. Do you have access to sustainable food in your community? If so, where? List 10 or more of those resources here. 

10. What sustainable food resources are lacking in your community? 

How did you do? Similar to our students, you might not know all of the answers, but if you stay up to date with our blog, you should be a pro in no time! 

Honeybee Deaths: No Small Matter

A few weeks ago, officials of Dorchester County, South Carolina took preemptive measures to ward off the Zika virus with an aerial spraying of the pesticide naled.  Naled is specifically used for mosquito control, but when applied at the wrong time, it can be detrimental to other insects - including honeybees.  Unfortunately, the beekeepers of Dorchester County woke up to find hives destroyed, and millions of honeybees dead.

Why does this matter?

Aside from the fact that these apiaries are now facing huge setbacks, South Carolina just lost a few million of its pollinators.  Unfortunately, the term “pollinator” is not even mentioned until the last few sentences of the article, but it is this function of bees – pollination – that makes them crucial players within our food system.

Bees alone pollinate one-third of our global food crops.

It is hard to make people, especially children, realize the significance of that percentage, especially when bees are associated with pain or danger.  For instance, it’s safe to say that at some point in our childhood (and probably adulthood), we have all stood fearful and frozen, waiting to see if the bee that is circling us will attack.  In reality, bees will usually only sting unless threatened, and honeybees can actually die after they sting a human.  Despite whatever personal grudges an individual might have towards bees, these creatures are not interested in attacking humans; they are interested in doing their job to support the hive. 

With panic over the Zika virus increasing, this may not be the last mass casualty of honeybees that we see, making now, more than ever, an important time to become an advocate for these essential pollinators.