The Portland Press Herald interviewed Julie Gosse, an assistant professor of molecular and biomedical sciences at the University of Maine, about her research on how a synthetic antimicrobial common in soaps and deodorants inhibits cells that sometimes fight cancer. Gosse told the Press Herald the chemical triclosan is added to many over-the-counter products advertised as antibacterial, such as soaps, toothpaste, body washes and facial cleansers. The chemical also is used in fabrics and plastics to help prevent mold growth, and has become so common that it’s now in the water supply. “This is not a chemical people need to have every day,” Gosse said. The National Institutes of Health awarded Gosse more than $420,000 for the three-year project. “We’re not going to be able to resolve the public health question, but we will be one piece of the puzzle,” she added.
WVII (Channel 7) reported on paddleboarding offered by the University of Maine’s Maine Bound on the Stillwater River. The activity is offered every Thursday evening during the summer for $5. Kaitlyn Fowle, Maine Bound coordinator, told WVII the activity isn’t just for students. “We definitely love having the community here,” Fowle said. “The past three or four weeks we’ve had tons of families with kids, and they’re just a blast.”
The University of Maine’s Climate Change Institute was mentioned in the Portland Press Herald article “Grow food in Maine winters? Four projects take aim.” The article stated the CCI is building a carbon-negative solar-powered structure called the Extreme Environment Education and Research Building to house its Arctic research equipment. Although food won’t be grown there, how the building generates its own power will provide data for future projects, and could potentially be a model for future solar-heated barns for livestock or warehouses for storing potatoes, according to the article.
The Huffington Post cited statistics from the Lobster Institute at the University of Maine for an article about a yellow crustacean that was spotted in a supermarket tank in Florida. According to the Lobster Institute, the odds of finding a yellow lobster are one in 30 million.
Aram Calhoun, a professor of wetland ecology at the University of Maine, was quoted in a Portland Press Herald article about research being done by Bowdoin College biologist Nat Wheelwright, who says he has found evidence of a mass die-off of wood frog tadpoles. “The die-off is significant; however, in warm weather, we do see mass mortalities of wood frogs from ranavirus in some years,” Calhoun said. “We don’t know enough about the synergistic effects of all the stressors in a frog’s environment.” Calhoun told the Press Herald that UMaine is using a four-year National Science Foundation grant to study the effects of urbanizing landscapes on pool-breeding amphibians. Calhoun said she agrees with Wheelwright that researchers should encourage citizen scientists to monitor vernal pools. “However, these events happen quickly and in our experience, the carcasses are scavenged in less than 24 hours so people could easily miss die-off events,” she cautioned.
Robert Bayer, executive director of the Lobster Institute at the University of Maine, was quoted in a Portland Press Herald article about Cape Elizabeth native Luke Holden who owns 13 Luke’s Lobster restaurants, with locations in New York, Washington, D.C., and Philadelphia, as well as a processing plant in Saco. Last year, Holden became more involved in efforts to boost the Maine lobster industry and joined the board of the Lobster Institute, which works on conservation, outreach, research and education to sustain the lobster fishery, the article states. “Because he’s at the end of the food chain — serving lobster to the customer on an everyday basis — and he has his own processing facility he has more than knowledge. He has an understanding that’s helped us all,” said Bayer.
University of Maine political scientist Mark Brewer spoke with the Maine Public Broadcasting Network for a report titled, “In Maine political debates, which candidates will be no-shows?” According to the report, Republican Gov. Paul LePage has declined to participate in several debates, and Democratic challenger Mike Michaud says he will only participate in a debate if LePage does. Meanwhile, 2nd District GOP candidate Bruce Poliquin says he will not participate in any debate that includes independent challenger Blaine Richardson, the report states. Brewer said LePage likely turned down MPBN’s debate invitation because he would change few opinions among the station’s more progressive audience. He also said Michaud’s reasons for declining debates might also be strategic. “If I were advising Michaud, the last thing I would want to do is to recommend that he go to participate in a debate where the other major party candidate is not there and then that lends further legitimacy to [independent candidate] Eliot Cutler.”
The Portland Press Herald interviewed Mary Ellen Camire, professor of food science and human nutrition at the University of Maine, for the article “Want to help the planet? Put down that burger.” Camire, who is also president-elect of the Institute of Food Technologists, said “you don’t have to go whole hog and go vegan” to reduce your carbon footprint. She suggested not having meat every night and eating more fruits and vegetables instead. Recent studies also show eating meat contributes to climate change, the article states. “It would help if large numbers of people adopted a couple meatless nights a week,” Camire said.
A Huffington Post quiz titled “How much do you know about the sex lives of college students” cited a 20-year study conducted by Sandra Caron, a University of Maine professor of family relations and human sexuality. Caron surveyed more than 5,000 college students between 1990 and 2010 for her research on the sex lives of college students.
Tri-Town Weekly interviewed Kate McCarty, a food preservation community education assistant with the University of Maine Cooperative Extension, in advance of UMaine Extension’s sixth annual Backyard Locavore Day on Aug. 9. McCarty will be one of several experts on hand for guided tours of backyards in Freeport and Brunswick for the event. During McCarty’s tour in Freeport, she will demonstrate how to increase self-sufficiency to meet food needs through backyard gardening techniques and food preservation methods. “I love Maine and believe it produces incredible food. I take every opportunity to support our local food producers, and it’s easy to do so with so many talented chefs, farmers, bakers, cheese makers and brewers,” McCarty said.