Great Lakes Echo (https://greatlakesecho.org/author/great-lakes-echo/page/36/)
The is the first of of a four part series of short documentaries covering invasive species in the Great Lakes, showing how invaders are changing the ecosystems in national parks and what’s being done to stop them.
With more than 10,000 vessels traversing the Locks each year, the Soo Locks allow a variety of ships to pass from Lake Superior to the lower Great Lakes efficiently and safely. The Soo Locks are located on the St. Marys River between Lake Superior and Lake Huron, between Michigan’s Upper Peninsula and Ontario, Canada. They bypass the rapids of the river, where the water drops 21 feet. The Sault Ste. Marie International Bridge between the United States and Canada permits vehicular traffic to pass over the locks.
Urban farmers in Flint, Mich., have run into a problem – finding water for their crops. The challenge stems from zoning laws, unwilling neighbors and chemicals.
Filmed and produced by Michigan State University’s School of Journalism and by the Department of Telecommunication, Information Studies, and Media. Featured image: Velo Steve (Flickr)
Following on the heels of an Emerald Ash Borer infestation that wiped out millions of ash trees, a new disease, dubbed Thousand Cankers Disease (TCD), has been decimating black walnuts in the western U.S. — and now it’s spreading east.
Recent Changes in Great Lakes Fisheries
University of Wisconsin Sea Grant fisheries expert Phil Moy explains how the Great Lakes fisheries have changed in the last 25 years. With more invasive species and less phosphorus pollution, Great Lakes fish species face new challenges. With the incoming carp invasion, they’ll face even more. (Featured image: EPA)
Algae photo bioreactors are providing algae researchers a controlled environment to study algae and see which kinds could someday fuel a car.
Ardella Lee sells her chow chow relish – made from an old family recipe – at the Flint Farmer’s Market in Flint, Mich. Watch the video below to hear her talk about the chemical-free relish and how she remains spry at 84 years old. This video was filmed and edited by Alyssa Firth
(Feature photo: sarrazak6881 via Flickr)