~95% of lizards I’ve spotted since joining iNaturalist have been Western Fence Lizards. (Occasionally they’ve even been on fences.)
Once I found one that was identified as a Great Basin Fence Lizard!
When I looked it up, it turned out to be a subspecies of Western Fence Lizards.
This is kind of hilarious.
Conservation groups asked California to protect four species of native bumblebees. The agriculture industry objected on the grounds that the state’s endangered species law doesn’t cover insects. But the state fish and game code, in trying to cover all its bases defining marine life, defines a fish as “a wild fish, mollusk, crustacean, invertebrate, amphibian, or part, spawn, or ovum of any of those animals.”
So technically, bumblebees, being invertebrates, are eligible for protection as fish.
The state supreme court ruled in favor, because that’s technically what the law says. The judge pointed out that the legislature “is in a position to make whatever statutory amendments it may regard as necessary or useful” to resolve any ambiguities…and specifically stated that the ruling does not mean that the court actually believe bumblebees are fish!
Photo of a Yellow-Faced Bumblebee I saw at the South Coast Botanic Gardens a while back. It’s not one of the four species being petitioned for protection. But I wanted to use one of my own photos for illustration, rather than use the one from the newspaper. Though it’s amusing that of the four endangered species they went with a photo of — I kid you not — Bombus crotchii, a.k.a. Crotch’s Bumblebee. Named after George Robert Crotch.
Expanded from a post on Wandering.shop.
On a more serious note, hobbyist beekeepers are starting to use a strategy called Darwinian beekeeping to fend off colony collapse disorder.
Essentially you try to mimic how honeybees would live in the wild instead of trying to pack in as many monocultured hives as you can. Build smaller hives and spread them out, so if one gets infested the parasites or diseases don’t spread as easily to the next. Capture a wild swarm of honeybees, which, unlike mail-order bees bred to maximize honey production, have evolved defenses against the invasive mites that have been attacking developing bees. Keep the hives away from plants you’re going to be using pesticides on.
The causes of CCD are still unclear, but there seem to be multiple factors that contribute to it — and these strategies mitigate several of them. And a lower honey yield in exchange for colonies that survive longer seems like it would be worth the trade-off.
The weirdest thing about the apparently-not-actually-Covid case I’ve got has been its effect on taste and smell.
It’s already starting to go back to normal, but for a couple of days it went really wonky. It never went out completely. It was more like taking an audio equalizer and readjusting the sliders so that some frequencies are barely audible and others are louder than they should be. And maybe shifting tracks out of sync while you’re at it.
Umami was the only taste that stayed intact, so flavors like cheese were fine. Sour was blunted in some cases, overpowering in others. And sweetness was both faint and delayed, which was really strange.
Seriously: I tried a chocolate chip cookie, and at first it was like eating a cracker or plain biscotti, but after a few seconds of chewing I could taste the chocolate and then the sugar.
I could taste the garlic on roasted potatoes, but could barely taste the potatoes. I could taste soy sauce in a stir-fry sauce, but not the ginger. I could taste the bitterness of kale, but couldn’t taste anything of the carrots.
I did some experiments with smell and the spice cabinet. I could smell most of the dried herbs fine – oregano, thyme, dill, cloves. Rosemary was kind of faint, but I could pick it up.
Garlic was seriously intense.
I could smell cinnamon but not nutmeg, which I thought was odd.
But the really weird one: paprika, ancho, black pepper, cayenne and ginger all smelled subtly off from normal. It was like when you get a chile of a type that’s normally spicy, but isn’t, and you can still taste the flavor but it doesn’t have the bite you expect.
I also tried tasting a few sauces.
Ketchup and mustard tasted more sour than usual. Plain yellow mustard was so intensely sour I couldn’t stand it!
Teriyaki tasted a little more like sweet and sour sauce.
Gochujang and caramel were both a little bit off, but I can’t quite place how.
Chocolate syrup was interesting, because I could pick up the chocolate taste before the sweetness, so it started out tasting like darker chocolate.
The same thing happened with chocolate candies. We have an assortment of Ghirardelli squares, and I tried a few of them: the 60% cocoa tasted like the 72% normally does. The filling on the mint was more noticeable than its chocolate coating. And the sea salt caramel just tasted like salty chocolate.
If you’re stuck with plumbers digging up your dining room floor to fix a leak under the slab foundation a few days before Halloween…you might as well make the most of it!
Grooming geese: Nature’s panorama fail.
Seriously, though, I was determined to get some decent photos of these two geese because they are unusual. They’re clearly Canada Geese in terms of body shape and the pattern of markings. But every other goose of this type that I’ve seen has had white patches on the sides of the head, not brown patches, and lighter colored wings.
I uploaded the photos to iNaturalist, and since iNat’s AI didn’t have any better suggestions for species, I tagged them with the Branta genus. (Observations: one goose and another goose.) Someone who knows more about geese than I do suggested they might be hybrids, or they might be Canada Geese with a mutation.
I’ll have to keep an eye out for this pair the next time I’m there. I know a lot of the waterfowl use it as a migration stop, but I’m pretty sure some of the ducks and geese live there year-round.
