FOSSILS FROM THE PARIS BASIN

QUARTZITE KIND OF BLUE

Paddling in time to the wind, I soak up the view of Isaac Lake, a vast, deep green, ocean-like expanse that runs L-shape for nearly 38 kilometres. The strata I paddle past is primarily calcareous phyllite, limestone and quartzite, typical of the type locality for this group and considered upper Proterozoic, the time in our geologic history between the first algae and the first multicellular animals.

It is striking how much this scene fits exactly how you might picture pristine wilderness paddling in your mind’s eye. No power boats, no city hum, just pure silence, broken only by the sound of my paddle pulling through the water and the occasional burst of glee from one of the park’s many songbirds. Somewhere in the back of my head Miles Davis is working through Kind of Blue, in time to the wind and my slow, smooth strokes - perfect pairing for this lazy day.

EYE ON THE PRIZE: PACIFIC OCTOPUS

THROW ANOTHER SHRIMP ON THE BARBIE

What looked to be a small stroke of genius in the fight against global warming has resulted in huge disaster.

Planktos, a California-based company that sells “carbon credits” to businesses looking to reduce their carbon footprint and contribution to global emissions has been taken down by a swarm of shrimp. They had planned to harness the photosynthetic power of algae to lower greenhouse gases.

Algae come cheap, requiring light and water. They also require iron, which may be the sixth most abundant element in the Universe, but still relatively rare in the ocean. The small bits algae utilize are blown in by the wind and runoff from rivers and streams.

While some scientists and environmental groups object to their plan fearing harmful changes to the ecosystem, Planktos went ahead and dumped a hundred tons of iron dust mixed with seawater into international waters off the coast of the Argentina.

Expecting a plankton bloom and carbon credit riches to follow, their plans were literally eaten alive by a swarm of algae-loving shrimp. They did get their bloom, but it was not the algae they were expecting.

Instead of large diatom algae, they got millions and millions of haptophytes, a tiny algae common in the open ocean and extremely abundant in the fossil record. They are also the fellows responsible for the white foam you sometimes see on the edge of beaches.

Most importantly, however, they are the food of choice for the equally common copepod, a shrimp-like crustacean who complete with krill for forming the largest animal biomass on earth. And perhaps, having the largest appetite.

Sometimes brilliance arises from thinking outside the box. Sometimes not. The copepods ate all the haptophytes and Planktos' dreams. It seems the wee shrimp-like fellows didn’t get the memo. Instead they got an all you can eat coupon to a fine seafood buffet.

HIGH-ELEVATION ICE CAPADE

Our base camp near the Tyaughton fossil exposures, Taseko Lake area, British Columbia.

ROCKIES: FOSSIL FIELD TRIP

BORN OF FIRE: DECAYING BEAUTY

TIDE POOL DWELLERS: GREEN ANEMONES

BLUE PLANET EXPLORER: EN PROVENCE

INTENSE LIGHT AND DARK

A`LA CARTE: ICY COLD SCIENCE

Summer is coming. The time of camping and icy cold drinks. I've been working on developing a freeze dried beer that comes in a small pack and rehydrates fully carbonated with all its alcohol intact. Once it goes to market you can say you knew me when. In the meantime, I can help with getting that warm six pack or vodka cooler cold in minutes. Geeky, yes, and yet you'll be so much more popular at summer parties.

Understanding how salt and ice interact will save you from many a warm bevvie this summer. Water freezes at 32 degrees F. (0 degrees C ) When the compound salt is added to water and ice, a new solution with a lower freezing temperature is formed. As the salt and ice molecules mix, the melting ice takes up heat energy from its surroundings and the surrounding water cools down fast.

Why should you care? Well, this little scientific nugget can keep you from ever having to drink warm drinks again. Instead of dropping your warm beverages into a cooler with ice, try adding water and a healthy dose of salt. And, there's no need to worry if some of that salt spills over into your drink. A little salt is good for you. Balances the electrolytes and makes tequila go down easier.

If you are in North America, you will likey be using iodized salt, which is table salt mixed with a minute amount of potassium iodide, sodium iodide, or sodium iodate. Iodized salt is used to bump up the amount of iodine in our systems and protect us from endemic goiter, a thyroid condition that arises from lack of iodine. In Europe, sodium fluoride or potassium fluoride is the more common additive, especially if they do not add fluoride to their drinking water. You may notice this in France. You'll also notice a slight yellowish tinge to the salt. Don't panic. Different culprit than yellow snow. They add a wee bit of Vitamin B9, hence the discoloration.

No matter which salt you choose, bada bing... icy cold bevvies in minutes.