#Katie Reider

[yourdailyqueer]

Katie Reider (deceased)

Gender: Female

Sexuality: Lesbian

DOB: 23 May 1978  

RIP: 14 July 2008

Ethnicity: White - American

Occupation: Singer, songwriter, musician, activist

#Katie Reider #lgbt history #lgbt #lgbtq #lesbianism #female #lesbian #1978 #rip #historical #white #singer #songwriter #musician #activist

[jellybracelet]

#Spotify

[covers-on-spotify]

“Never Saw Blue Like That”

Original by Shawn Colvin

Covered by Katie Reider

#music #cover #cover song #Shawn Colvin #Katie Reider

[wineanddinosaur]

Fighting Vineyard Fungal Disease, With and Without Copper

For organic vintners, copper-based sprays have proven to be the most effective tool for combatting downy mildew. Prevalent in regions with warm, humid springs and summers, the fungal disease can wipe out entire vintages. Left untreated, it can even kill grapevines. For organic producers in large parts of northern Europe and the eastern U.S., copper is therefore not just a tool, but a necessity.

In January 2019, the European Commission enacted a new law lowering the amount of copper that could be used in organic farming. The ruling came after the European Food Safety Authority published a high-profile risk assessment, which showed that copper compounds pose risks for farm workers, animals, and vineyards.

In regions such as Bordeaux, organic producers must now adapt to these new limits while still effectively combating downy mildew. Otherwise, the only options are switching to synthetic chemicals or accepting significant and costly yield reductions. There may be some hope on the horizon, though: Numerous trials around the world are testing whether new, organically acceptable fungicides could supplement or even one day replace copper.

To find out how organic vintners are coping with the new limits, and to see what the future holds for regions susceptible to downy mildew, VinePair spoke with multiple Bordeaux producers and viticultural scientists with knowledge of potential innovations.

The Pros and Cons of Using Copper

While downy mildew is by no means the only challenging fungal disease vintners face, it is among the most significant. “If left unchecked, it has the potential to kill your vine [because] it reduces [the vine’s] ability to store the nutrients it needs to get through winter,” explains Dr. Katie Gold, assistant professor of grape disease ecology and epidemiology at Cornell University. ”Many of the other fungal diseases will impact crops within the season, but they won’t necessarily kill the vine.”

Since the 1800s, vintners have combated downy mildew with a copper solution called bouillie bordelaise. Otherwise known as Bordeaux mixture, the solution contains a mix of copper sulfate, lime, and water. While allowed in organic viticulture, prolonged use of high concentrations of Bordeaux mixture (and other copper-based solutions) can be extremely harmful to vineyards.

“In Europe, where they use it extensively, copper can leave heavy metals on the surface of the soil, which can not be metabolized by microorganisms,” says Dr. Akif Eskalen, plant pathologist and extension specialist at UC Davis.

When copper accumulates, it affects the concentration of useful microorganisms, the pH of the soil, and ultimately grapevine growth, Eskalen explains. In regions like Bordeaux, where copper solutions have been sprayed for over a century, this can be a common problem. The issue is further compounded by non-organic producers who use copper alongside chemical herbicides, a combination that can be toxic for soils.

But elsewhere in the world, in regions where downy mildew is not as common, copper accumulation is not an issue.

In 2019, grower-led organization Organic Winegrowers New Zealand (OWNZ) commissioned a soil assessment study, measuring the level of copper in soils after eight years of organic management. “Our independent researchers found that there was no sign of elevated copper levels in the organic vineyard soils after eight years of organic management,” says Rebecca Reider, OWNZ’s national coordinator. “We weren’t surprised by this result, but we were happy to receive it.”

How Producers Are Adapting in Regions With High Downy Pressure

This year marked the second vintage that European organic producers have been adapting to the new copper limits. Previously, vintners could spray up to 6 kilograms per hectare per year (around 5 pounds per acre). Now, they can apply 4 kilograms per hectare per year (around 3.5 pounds per acre). The law does allow levels to be taken over a seven-year average, meaning that in particularly wet vintages, producers can exceed that limit.

This year has proven to be one such vintage in Bordeaux.

Pierre Cazeneuve, owner of Château Paloumey in the Médoc, describes 2020 as one “one of the most difficult mildew pressures” he’s seen in the last 10 or 15 years. Cazeneuve has been practicing organic farming for five years, and when the copper reductions were first announced, a vintage such as this was his worst nightmare. But with just one month remaining where he will potentially have to spray, he’s surprised to find that he has so far only used half of his yearly allowance.

How has he adapted? Firstly, Cazeneuve dropped the concentration of copper he’s including in his sprays by around 25 percent. “Regularity and accuracy of spraying seem to be the best solution rather than quantity,” he says. Cazeneuve also started essential vineyard work as early as possible, and has been vigilant in keeping on top of processes that improve aeration. He’s also kept a close eye on the weather, tracking it with four different cell phone apps to ensure he’s spraying at least a day in advance when rain is on the horizon, though this is nothing new. “Some people look at Twitter, I look at weather forecasts,” he says.

While his new regime has increased his workload significantly, Cazeneuve now believes the lower copper limits seem feasible. But he stresses that it will take a few more years and statistical data from around Bordeaux to prove whether that is the case for all organic producers.

Others need less convincing. Matthieu David-Beaulieu, winemaker at St. Emillion’s Château Coutet, agrees that it’s been a particularly trying vintage. But at no point has he worried about exceeding the maximum copper limits.

Château Coutet has been certified organic since 2012, and practiced organic farming for many years before that. David-Beaulieu says the experience built up in this time, as well as the health of his vineyards, have proven effective during this challenging vintage. But for those who recently switched to organic farming, it’s been a process of learning. “They want to use a lot [of copper] to protect [the vines], they are not used to spraying such small amounts,” he says.

Copper Alternatives on the Horizon?

For producers wishing to reduce their copper use, there are currently only a handful of commercially available organic products. Examples include EF 400, which contains a mix of essential oils, and Certis USA’s OSO. But these products work only as a supplement, and are not a full-blown replacement for copper.

Around the world, trials are taking place to test the efficacy of other solutions. In Italy, some success has been found using chitosan, a naturally occurring polymer that’s extracted from the outer shells of crab and other shellfish. Laminarin, a carbohydrate extracted from brown algae, also appears to be a potentially effective supplement.

Recent studies using a microorganism called bacillus subtilis have also proven effective at inhibiting the growth of fungi such as downy mildew. But the success of biocontrol agents such as this is limited by climate, weather conditions, and location of plants, says U.C. Davis’s Eskalen.

“I’ve done a lot of research with new products, but the main problem is efficiency,” says Etienne Laveau, a Bordeaux-based consultant who specializes in organic viticulture. Laveau says that, at best, the products he’s tried have been 40 percent as efficient as copper — and that was in vintages that were much less challenging than 2020.

Laveau agrees that alternatives and supplements need to be found. But for now, he says, there remains only one path forward: “We hope that we can continue to use copper for a long time — maybe with other products to help us, but without copper it would be impossible.”

The article Fighting Vineyard Fungal Disease, With and Without Copper appeared first on VinePair.

source https://vinepair.com/articles/organic-viticulture-copper-alternatives/

[johnboothus]

Fighting Vineyard Fungal Disease With and Without Copper

For organic vintners, copper-based sprays have proven to be the most effective tool for combatting downy mildew. Prevalent in regions with warm, humid springs and summers, the fungal disease can wipe out entire vintages. Left untreated, it can even kill grapevines. For organic producers in large parts of northern Europe and the eastern U.S., copper is therefore not just a tool, but a necessity.

In January 2019, the European Commission enacted a new law lowering the amount of copper that could be used in organic farming. The ruling came after the European Food Safety Authority published a high-profile risk assessment, which showed that copper compounds pose risks for farm workers, animals, and vineyards.

In regions such as Bordeaux, organic producers must now adapt to these new limits while still effectively combating downy mildew. Otherwise, the only options are switching to synthetic chemicals or accepting significant and costly yield reductions. There may be some hope on the horizon, though: Numerous trials around the world are testing whether new, organically acceptable fungicides could supplement or even one day replace copper.

To find out how organic vintners are coping with the new limits, and to see what the future holds for regions susceptible to downy mildew, VinePair spoke with multiple Bordeaux producers and viticultural scientists with knowledge of potential innovations.

The Pros and Cons of Using Copper

While downy mildew is by no means the only challenging fungal disease vintners face, it is among the most significant. “If left unchecked, it has the potential to kill your vine [because] it reduces [the vine’s] ability to store the nutrients it needs to get through winter,” explains Dr. Katie Gold, assistant professor of grape disease ecology and epidemiology at Cornell University. ”Many of the other fungal diseases will impact crops within the season, but they won’t necessarily kill the vine.”

Since the 1800s, vintners have combated downy mildew with a copper solution called bouillie bordelaise. Otherwise known as Bordeaux mixture, the solution contains a mix of copper sulfate, lime, and water. While allowed in organic viticulture, prolonged use of high concentrations of Bordeaux mixture (and other copper-based solutions) can be extremely harmful to vineyards.

“In Europe, where they use it extensively, copper can leave heavy metals on the surface of the soil, which can not be metabolized by microorganisms,” says Dr. Akif Eskalen, plant pathologist and extension specialist at UC Davis.

When copper accumulates, it affects the concentration of useful microorganisms, the pH of the soil, and ultimately grapevine growth, Eskalen explains. In regions like Bordeaux, where copper solutions have been sprayed for over a century, this can be a common problem. The issue is further compounded by non-organic producers who use copper alongside chemical herbicides, a combination that can be toxic for soils.

But elsewhere in the world, in regions where downy mildew is not as common, copper accumulation is not an issue.

In 2019, grower-led organization Organic Winegrowers New Zealand (OWNZ) commissioned a soil assessment study, measuring the level of copper in soils after eight years of organic management. “Our independent researchers found that there was no sign of elevated copper levels in the organic vineyard soils after eight years of organic management,” says Rebecca Reider, OWNZ’s national coordinator. “We weren’t surprised by this result, but we were happy to receive it.”

How Producers Are Adapting in Regions With High Downy Pressure

This year marked the second vintage that European organic producers have been adapting to the new copper limits. Previously, vintners could spray up to 6 kilograms per hectare per year (around 5 pounds per acre). Now, they can apply 4 kilograms per hectare per year (around 3.5 pounds per acre). The law does allow levels to be taken over a seven-year average, meaning that in particularly wet vintages, producers can exceed that limit.

This year has proven to be one such vintage in Bordeaux.

Pierre Cazeneuve, owner of Château Paloumey in the Médoc, describes 2020 as one “one of the most difficult mildew pressures” he’s seen in the last 10 or 15 years. Cazeneuve has been practicing organic farming for five years, and when the copper reductions were first announced, a vintage such as this was his worst nightmare. But with just one month remaining where he will potentially have to spray, he’s surprised to find that he has so far only used half of his yearly allowance.

How has he adapted? Firstly, Cazeneuve dropped the concentration of copper he’s including in his sprays by around 25 percent. “Regularity and accuracy of spraying seem to be the best solution rather than quantity,” he says. Cazeneuve also started essential vineyard work as early as possible, and has been vigilant in keeping on top of processes that improve aeration. He’s also kept a close eye on the weather, tracking it with four different cell phone apps to ensure he’s spraying at least a day in advance when rain is on the horizon, though this is nothing new. “Some people look at Twitter, I look at weather forecasts,” he says.

While his new regime has increased his workload significantly, Cazeneuve now believes the lower copper limits seem feasible. But he stresses that it will take a few more years and statistical data from around Bordeaux to prove whether that is the case for all organic producers.

Others need less convincing. Matthieu David-Beaulieu, winemaker at St. Emillion’s Château Coutet, agrees that it’s been a particularly trying vintage. But at no point has he worried about exceeding the maximum copper limits.

Château Coutet has been certified organic since 2012, and practiced organic farming for many years before that. David-Beaulieu says the experience built up in this time, as well as the health of his vineyards, have proven effective during this challenging vintage. But for those who recently switched to organic farming, it’s been a process of learning. “They want to use a lot [of copper] to protect [the vines], they are not used to spraying such small amounts,” he says.

Copper Alternatives on the Horizon?

For producers wishing to reduce their copper use, there are currently only a handful of commercially available organic products. Examples include EF 400, which contains a mix of essential oils, and Certis USA’s OSO. But these products work only as a supplement, and are not a full-blown replacement for copper.

Around the world, trials are taking place to test the efficacy of other solutions. In Italy, some success has been found using chitosan, a naturally occurring polymer that’s extracted from the outer shells of crab and other shellfish. Laminarin, a carbohydrate extracted from brown algae, also appears to be a potentially effective supplement.

Recent studies using a microorganism called bacillus subtilis have also proven effective at inhibiting the growth of fungi such as downy mildew. But the success of biocontrol agents such as this is limited by climate, weather conditions, and location of plants, says U.C. Davis’s Eskalen.

“I’ve done a lot of research with new products, but the main problem is efficiency,” says Etienne Laveau, a Bordeaux-based consultant who specializes in organic viticulture. Laveau says that, at best, the products he’s tried have been 40 percent as efficient as copper — and that was in vintages that were much less challenging than 2020.

Laveau agrees that alternatives and supplements need to be found. But for now, he says, there remains only one path forward: “We hope that we can continue to use copper for a long time — maybe with other products to help us, but without copper it would be impossible.”

The article Fighting Vineyard Fungal Disease, With and Without Copper appeared first on VinePair.

Via https://vinepair.com/articles/organic-viticulture-copper-alternatives/

source https://vinology1.weebly.com/blog/fighting-vineyard-fungal-disease-with-and-without-copper

[isaiahrippinus]

Fighting Vineyard Fungal Disease, With and Without Copper

For organic vintners, copper-based sprays have proven to be the most effective tool for combatting downy mildew. Prevalent in regions with warm, humid springs and summers, the fungal disease can wipe out entire vintages. Left untreated, it can even kill grapevines. For organic producers in large parts of northern Europe and the eastern U.S., copper is therefore not just a tool, but a necessity.

In January 2019, the European Commission enacted a new law lowering the amount of copper that could be used in organic farming. The ruling came after the European Food Safety Authority published a high-profile risk assessment, which showed that copper compounds pose risks for farm workers, animals, and vineyards.

In regions such as Bordeaux, organic producers must now adapt to these new limits while still effectively combating downy mildew. Otherwise, the only options are switching to synthetic chemicals or accepting significant and costly yield reductions. There may be some hope on the horizon, though: Numerous trials around the world are testing whether new, organically acceptable fungicides could supplement or even one day replace copper.

To find out how organic vintners are coping with the new limits, and to see what the future holds for regions susceptible to downy mildew, VinePair spoke with multiple Bordeaux producers and viticultural scientists with knowledge of potential innovations.

The Pros and Cons of Using Copper

While downy mildew is by no means the only challenging fungal disease vintners face, it is among the most significant. “If left unchecked, it has the potential to kill your vine [because] it reduces [the vine’s] ability to store the nutrients it needs to get through winter,” explains Dr. Katie Gold, assistant professor of grape disease ecology and epidemiology at Cornell University. ”Many of the other fungal diseases will impact crops within the season, but they won’t necessarily kill the vine.”

Since the 1800s, vintners have combated downy mildew with a copper solution called bouillie bordelaise. Otherwise known as Bordeaux mixture, the solution contains a mix of copper sulfate, lime, and water. While allowed in organic viticulture, prolonged use of high concentrations of Bordeaux mixture (and other copper-based solutions) can be extremely harmful to vineyards.

“In Europe, where they use it extensively, copper can leave heavy metals on the surface of the soil, which can not be metabolized by microorganisms,” says Dr. Akif Eskalen, plant pathologist and extension specialist at UC Davis.

When copper accumulates, it affects the concentration of useful microorganisms, the pH of the soil, and ultimately grapevine growth, Eskalen explains. In regions like Bordeaux, where copper solutions have been sprayed for over a century, this can be a common problem. The issue is further compounded by non-organic producers who use copper alongside chemical herbicides, a combination that can be toxic for soils.

But elsewhere in the world, in regions where downy mildew is not as common, copper accumulation is not an issue.

In 2019, grower-led organization Organic Winegrowers New Zealand (OWNZ) commissioned a soil assessment study, measuring the level of copper in soils after eight years of organic management. “Our independent researchers found that there was no sign of elevated copper levels in the organic vineyard soils after eight years of organic management,” says Rebecca Reider, OWNZ’s national coordinator. “We weren’t surprised by this result, but we were happy to receive it.”

How Producers Are Adapting in Regions With High Downy Pressure

This year marked the second vintage that European organic producers have been adapting to the new copper limits. Previously, vintners could spray up to 6 kilograms per hectare per year (around 5 pounds per acre). Now, they can apply 4 kilograms per hectare per year (around 3.5 pounds per acre). The law does allow levels to be taken over a seven-year average, meaning that in particularly wet vintages, producers can exceed that limit.

This year has proven to be one such vintage in Bordeaux.

Pierre Cazeneuve, owner of Château Paloumey in the Médoc, describes 2020 as one “one of the most difficult mildew pressures” he’s seen in the last 10 or 15 years. Cazeneuve has been practicing organic farming for five years, and when the copper reductions were first announced, a vintage such as this was his worst nightmare. But with just one month remaining where he will potentially have to spray, he’s surprised to find that he has so far only used half of his yearly allowance.

How has he adapted? Firstly, Cazeneuve dropped the concentration of copper he’s including in his sprays by around 25 percent. “Regularity and accuracy of spraying seem to be the best solution rather than quantity,” he says. Cazeneuve also started essential vineyard work as early as possible, and has been vigilant in keeping on top of processes that improve aeration. He’s also kept a close eye on the weather, tracking it with four different cell phone apps to ensure he’s spraying at least a day in advance when rain is on the horizon, though this is nothing new. “Some people look at Twitter, I look at weather forecasts,” he says.

While his new regime has increased his workload significantly, Cazeneuve now believes the lower copper limits seem feasible. But he stresses that it will take a few more years and statistical data from around Bordeaux to prove whether that is the case for all organic producers.

Others need less convincing. Matthieu David-Beaulieu, winemaker at St. Emillion’s Château Coutet, agrees that it’s been a particularly trying vintage. But at no point has he worried about exceeding the maximum copper limits.

Château Coutet has been certified organic since 2012, and practiced organic farming for many years before that. David-Beaulieu says the experience built up in this time, as well as the health of his vineyards, have proven effective during this challenging vintage. But for those who recently switched to organic farming, it’s been a process of learning. “They want to use a lot [of copper] to protect [the vines], they are not used to spraying such small amounts,” he says.

Copper Alternatives on the Horizon?

For producers wishing to reduce their copper use, there are currently only a handful of commercially available organic products. Examples include EF 400, which contains a mix of essential oils, and Certis USA’s OSO. But these products work only as a supplement, and are not a full-blown replacement for copper.

Around the world, trials are taking place to test the efficacy of other solutions. In Italy, some success has been found using chitosan, a naturally occurring polymer that’s extracted from the outer shells of crab and other shellfish. Laminarin, a carbohydrate extracted from brown algae, also appears to be a potentially effective supplement.

Recent studies using a microorganism called bacillus subtilis have also proven effective at inhibiting the growth of fungi such as downy mildew. But the success of biocontrol agents such as this is limited by climate, weather conditions, and location of plants, says U.C. Davis’s Eskalen.

“I’ve done a lot of research with new products, but the main problem is efficiency,” says Etienne Laveau, a Bordeaux-based consultant who specializes in organic viticulture. Laveau says that, at best, the products he’s tried have been 40 percent as efficient as copper — and that was in vintages that were much less challenging than 2020.

Laveau agrees that alternatives and supplements need to be found. But for now, he says, there remains only one path forward: “We hope that we can continue to use copper for a long time — maybe with other products to help us, but without copper it would be impossible.”

The article Fighting Vineyard Fungal Disease, With and Without Copper appeared first on VinePair.

source https://vinepair.com/articles/organic-viticulture-copper-alternatives/ source https://vinology1.tumblr.com/post/622899482993065984

[delfinamaggiousa]

Fighting Vineyard Fungal Disease, With and Without Copper

For organic vintners, copper-based sprays have proven to be the most effective tool for combatting downy mildew. Prevalent in regions with warm, humid springs and summers, the fungal disease can wipe out entire vintages. Left untreated, it can even kill grapevines. For organic producers in large parts of northern Europe and the eastern U.S., copper is therefore not just a tool, but a necessity.

In January 2019, the European Commission enacted a new law lowering the amount of copper that could be used in organic farming. The ruling came after the European Food Safety Authority published a high-profile risk assessment, which showed that copper compounds pose risks for farm workers, animals, and vineyards.

In regions such as Bordeaux, organic producers must now adapt to these new limits while still effectively combating downy mildew. Otherwise, the only options are switching to synthetic chemicals or accepting significant and costly yield reductions. There may be some hope on the horizon, though: Numerous trials around the world are testing whether new, organically acceptable fungicides could supplement or even one day replace copper.

To find out how organic vintners are coping with the new limits, and to see what the future holds for regions susceptible to downy mildew, VinePair spoke with multiple Bordeaux producers and viticultural scientists with knowledge of potential innovations.

The Pros and Cons of Using Copper

While downy mildew is by no means the only challenging fungal disease vintners face, it is among the most significant. “If left unchecked, it has the potential to kill your vine [because] it reduces [the vine’s] ability to store the nutrients it needs to get through winter,” explains Dr. Katie Gold, assistant professor of grape disease ecology and epidemiology at Cornell University. ”Many of the other fungal diseases will impact crops within the season, but they won’t necessarily kill the vine.”

Since the 1800s, vintners have combated downy mildew with a copper solution called bouillie bordelaise. Otherwise known as Bordeaux mixture, the solution contains a mix of copper sulfate, lime, and water. While allowed in organic viticulture, prolonged use of high concentrations of Bordeaux mixture (and other copper-based solutions) can be extremely harmful to vineyards.

“In Europe, where they use it extensively, copper can leave heavy metals on the surface of the soil, which can not be metabolized by microorganisms,” says Dr. Akif Eskalen, plant pathologist and extension specialist at UC Davis.

When copper accumulates, it affects the concentration of useful microorganisms, the pH of the soil, and ultimately grapevine growth, Eskalen explains. In regions like Bordeaux, where copper solutions have been sprayed for over a century, this can be a common problem. The issue is further compounded by non-organic producers who use copper alongside chemical herbicides, a combination that can be toxic for soils.

But elsewhere in the world, in regions where downy mildew is not as common, copper accumulation is not an issue.

In 2019, grower-led organization Organic Winegrowers New Zealand (OWNZ) commissioned a soil assessment study, measuring the level of copper in soils after eight years of organic management. “Our independent researchers found that there was no sign of elevated copper levels in the organic vineyard soils after eight years of organic management,” says Rebecca Reider, OWNZ’s national coordinator. “We weren’t surprised by this result, but we were happy to receive it.”

How Producers Are Adapting in Regions With High Downy Pressure

This year marked the second vintage that European organic producers have been adapting to the new copper limits. Previously, vintners could spray up to 6 kilograms per hectare per year (around 5 pounds per acre). Now, they can apply 4 kilograms per hectare per year (around 3.5 pounds per acre). The law does allow levels to be taken over a seven-year average, meaning that in particularly wet vintages, producers can exceed that limit.

This year has proven to be one such vintage in Bordeaux.

Pierre Cazeneuve, owner of Château Paloumey in the Médoc, describes 2020 as one “one of the most difficult mildew pressures” he’s seen in the last 10 or 15 years. Cazeneuve has been practicing organic farming for five years, and when the copper reductions were first announced, a vintage such as this was his worst nightmare. But with just one month remaining where he will potentially have to spray, he’s surprised to find that he has so far only used half of his yearly allowance.

How has he adapted? Firstly, Cazeneuve dropped the concentration of copper he’s including in his sprays by around 25 percent. “Regularity and accuracy of spraying seem to be the best solution rather than quantity,” he says. Cazeneuve also started essential vineyard work as early as possible, and has been vigilant in keeping on top of processes that improve aeration. He’s also kept a close eye on the weather, tracking it with four different cell phone apps to ensure he’s spraying at least a day in advance when rain is on the horizon, though this is nothing new. “Some people look at Twitter, I look at weather forecasts,” he says.

While his new regime has increased his workload significantly, Cazeneuve now believes the lower copper limits seem feasible. But he stresses that it will take a few more years and statistical data from around Bordeaux to prove whether that is the case for all organic producers.

Others need less convincing. Matthieu David-Beaulieu, winemaker at St. Emillion’s Château Coutet, agrees that it’s been a particularly trying vintage. But at no point has he worried about exceeding the maximum copper limits.

Château Coutet has been certified organic since 2012, and practiced organic farming for many years before that. David-Beaulieu says the experience built up in this time, as well as the health of his vineyards, have proven effective during this challenging vintage. But for those who recently switched to organic farming, it’s been a process of learning. “They want to use a lot [of copper] to protect [the vines], they are not used to spraying such small amounts,” he says.

Copper Alternatives on the Horizon?

For producers wishing to reduce their copper use, there are currently only a handful of commercially available organic products. Examples include EF 400, which contains a mix of essential oils, and Certis USA’s OSO. But these products work only as a supplement, and are not a full-blown replacement for copper.

Around the world, trials are taking place to test the efficacy of other solutions. In Italy, some success has been found using chitosan, a naturally occurring polymer that’s extracted from the outer shells of crab and other shellfish. Laminarin, a carbohydrate extracted from brown algae, also appears to be a potentially effective supplement.

Recent studies using a microorganism called bacillus subtilis have also proven effective at inhibiting the growth of fungi such as downy mildew. But the success of biocontrol agents such as this is limited by climate, weather conditions, and location of plants, says U.C. Davis’s Eskalen.

“I’ve done a lot of research with new products, but the main problem is efficiency,” says Etienne Laveau, a Bordeaux-based consultant who specializes in organic viticulture. Laveau says that, at best, the products he’s tried have been 40 percent as efficient as copper — and that was in vintages that were much less challenging than 2020.

Laveau agrees that alternatives and supplements need to be found. But for now, he says, there remains only one path forward: “We hope that we can continue to use copper for a long time — maybe with other products to help us, but without copper it would be impossible.”

The article Fighting Vineyard Fungal Disease, With and Without Copper appeared first on VinePair.

source https://vinepair.com/articles/organic-viticulture-copper-alternatives/

source https://vinology1.wordpress.com/2020/07/06/fighting-vineyard-fungal-disease-with-and-without-copper/

[starsheight]

Katie Reider Height

5 feet 3¾ inches (164.5 cm)

American singer-songwriter; known for the song “What You Don’t Know” from the album “Wonder.” On Twitter, Katie Reider states, “I’m 5 feet 4 inches.”

View On WordPress

[scotiapartnership]

GB Commonwealth Team announced

Well Done Everyone! Here is the team:

Men

Adam Gemili - 100m + relay -  Club: Blackheath & Bromley Harriers AC, Coach: Rana Reider

Adam Hague - Pole Vault -  Club: Sheffield & Dearne AC, Coach: Trevor Fox

Andrew Osagie - 800m -  Club: Harlow AC, Coach: Mark Rowland

Andy Pozzi - 110m Hurdles -  Club: Stratford-upon-Avon AC, Coach: Benke Blomkvist

Andy Vernon - 10,000m -  Club: Aldershot, Farnham & District AC, Coach: Nic Bideau

Ashley Bryant - Decathlon -  Club: Windsor Slough Eton & Hounslow AC, Coach: Aston Moore

Ben Williams - Triple Jump -  Club: Sale Harriers Manchester, Coach: John Crotty

Callum Wilkinson - 20k Race Walk -  Club: Enfield & Haringey

Charlie Grice - 1500m -  Club: Brighton Phoenix, Coach: Jon Bigg

Chris Baker - High Jump -  Club: Sale Harriers Manchester, Coach: Sharon Heveran

Dan Bramble - Long Jump -  Club: Shaftesbury Barnet Harriers, Coach: Frank Attoh

Danny Talbot  - 200m + relay -  Club: Birchfield Harriers, Coach: Benke Blomkvist

Dave King - 110m Hurdles -  Club: City of Plymouth AC, Coach: James Hillier

Dwayne Cowan - 4x400 relay -  Club: Hercules Wimbledon AC, Coach: Lloyd Cowan

Elliot Giles - 800m -  Club: Birchfield Harriers, Coach: Jon Bigg

George Caddick - 4x400 relay -  Club: Sale Harriers Manchester, Coach: Clyde Hart

Greg Rutherford - Long Jump -  Club: Marshall Milton Keynes AC, Coach: Dan Pfaff

Harry Aikines-Aryeetey - 4x100 relay -  Club: Sutton & District AC, Coach: Benke Blomkvist

Jack Green - 400m Hurdles -  Club: Kent AC, Coach: Self

James Dasaolu - 100m + relay -  Club: Croydon Harriers, Coach: Lloyd Cowan

John Lane - Decathlon -  Club: Sheffield & Dearne AC, Coach: Antonio Minichiello

Kyle Langford - 800m -  Club: Shaftesbury Barnet Harriers, Coach: Jon Bigg

Luke Cutts - Pole Vault -  Club: Sheffield & Dearne AC, Coach: Trevor Fox

Martyn Rooney - 4x400 relay -  Club: Croydon Harriers, Coach: Graham Hedman

Matthew Hudson-Smith - 400m + relay -  Club: Birchfield Harriers, Coach: Lance Brauman

Nathan Douglas - Triple Jump -  Club: Oxford City AC, Coach: Aston Moore

Nathan Fox - Triple Jump -  Club: Shaftesbury Barnet Harriers, Coach: Tosin Oke

Nathaneel Mitchell-Blake - 200m + relay -  Club: Newham & Essex Beagles AC, Coach: Dennis Shaver

Nick Miller - Hammer -  Club: Border Harriers, Coach: Tore Gustafsson

Rabah Yousif - 4x400 relay -  Club: Newham & Essex Beagles AC, Coach: Carol Williams

Robbie Grabarz - High Jump -  Club: Newham & Essex Beagles AC, Coach: Fuzz Caan

Taylor Campbell - Hammer -  Club: Sheffield & Dearne AC, Coach: John Pearson

Tom Bosworth - 20k Race Walk -  Club: Tonbridge AC, Coach: Andi Drake

Tom Gale - High Jump -  Club: Team Bath AC, Coach: Denis Doyle

Zharnel Hughes  - 200m + relay -  Club: Shaftesbury Barnet Harriers, Coach: Patrick Dawson

 Women

Adelle Tracey - 800m -  Club: Guildford & Godalming , Coach: Craig Winrow

Alyson Dixon - Marathon -  Club: Sunderland Strollers, Coach: Self

Amelia Strickler - Shotput -  Club: Thames Valley Harriers

Anyika Onuora - 4x400 relay -  Club: Liverpool Harriers, Coach: Rana Reider

Asha Philip - 100m + relay -  Club: Newham & Essex Beagles, Coach: Steve Fudge

Ashleigh Nelson - 4x100 relay -  Club: City of Stoke AC, Coach: Michael Afilaka

Bethan Partridge - High Jump -  Club: Birchfield Harriers, Coach: Fuzz Caan

Bianca Williams - 200m + relay -  Club: Enfield & Haringey, Coach: Lloyd Cowan

Cheriece Hylton - 4x400 relay -  Club: Blackheath & Bromley Harriers AC, Coach: Ryan Freckleton

Corinne Humphreys - 4x100 relay -  Club: Orion Harriers, Coach: Darren Braithwaite

Desiree Henry - 100m + relay -  Club: Enfield & Haringey AC, Coach: Rana Reider

Dina Asher-Smith - 200m + relay -  Club: Blackheath & Bromley Harriers AC, Coach: John Blackie

Emily Diamond - 4x400 relay -  Club: Bristol & West AC, Coach: Jared Deacon

Finette Agyapong - 4x400 relay -  Club: Newham & Essex Beagles AC, Coach: Coral Nourrice

Gemma Bridge - 20k Race Walk -  Club: Oxford City AC, Coach: Mark Wall

Holly Bradshaw - Pole Vault -  Club: Blackburn Harriers & AC, Coach: Scott Simpson

Iona Lake - 3,000m Steeple -  Club: City of Norwich AC, Coach: Pauline Ash

Jade Lally - Discus -  Club: Shaftesbury Barnet Harriers, Coach: Andrew Neal

Jazmin Sawyers - Long Jump -  Club: City of Stoke AC

Jessica Judd - 1500m -  Club: Chelmsford AC, Coach: Mick Judd

Katarina Johnson-Thompson - Heptathlon -  Club: Liverpool Harriers

Katie Snowden - 1500m -  Club: Herne Hill Harriers, Coach: Rob Denmark

Katie Stainton - Heptathlon -  Club: Birchfield Harriers, Coach: Kelly Sotherton

Laura Weightman - 5,000m -  Club: Morpeth Harriers

Lorraine Ugen - Long Jump -  Club: Thames Valley Harriers, Coach: Shawn Jackson

Lucy Bryan - Pole Vault -  Club: Bristol & West AC, Coach: Alan Richardson

Margaret Adeoye - 4x400 relay -  Club: Enfield & Haringey, Coach: Linford Christie

Meghan Beesley - 400m Hurdles -  Club: Birchfield Harriers, Coach: Michael Baker

Molly Caudery - Pole Vault -  Club: Cornwall AC, Coach: Stuart Caudery

Morgan Lake - High Jump -  Club: Windsor Slough Eton & Hounslow AC, Coach: Aston Moore

Niamh Emerson - Heptathlon -  Club: Amber Valley & Erewash AC, Coach: David Feeney

Perri Shakes-Drayton - 4x400 relay -  Club: Victoria Park & Tower Hamlets AC, Coach: Chris Zah

Rachel Wallader - Shotput -  Club: Windsor Slough Eton & Hounslow AC, Coach: Richard Woodhall

Rosie Clarke - 3,000m -  Club: Epsom & Ewell Harriers, Coach: David Harmer

Sarah McDonald - 1500m -  Club: Birchfield Harriers, Coach: David Harmer

Shara Proctor - Long Jump -  Club: Birchfield Harriers, Coach: Rana Reider

Shelayna Oskan-Clarke - 800m -  Club: Windsor Slough Eton & Hounslow AC, Coach: Jon Bigg

Sonia Samuels - Marathon -  Club: Sale Harriers Manchester, Coach: Self

Sophie Hitchon - Hammer -  Club: Blackburn Harriers & AC, Coach: Tore Gustafsson

Tiffany Porter - 100m Hurdles -  Club: Woodford Green AC with Essex Ladies

#commonwealth #athletics #track and fi #UK athletics #GB Athletics #gold coast australia

[theresnothingtocomposing]

#katie reider #desert skin #katie reider desert skin #desert skin katie reider

[lifejustgotawkward]

happy birthday, Katie Reider - "What You Don't Know" is one of the most beautifully written, arranged, sung, EVERYTHING songs ever created. As soon as you hear it, you'll fall in love with it. (And you might already know the song if you're a fan of "Dawson's Creek.")

#happy birthday #katie reider #what you don't know #1998 #90s #singer-songwriters #love songs #dawson's creek #beautiful music