Heartwood Ecological Consulting NJ

Foresters & Natural Resources Professionals

What Can New Jersey Learn from California’s Deadly Wildfires?

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Pine Barrens Wilfires

California wildfires again were front-page news in December. Huge wildfires burned from Los Angles down to San Diego; most were contained by the end of the year. We saw large, expensive homes threatened or outright burned down by the fires. Some fires are only halted when they reach the Pacific Ocean.

Santa Rosa, Calif., was decimated this past fall by wildfires. According to The New York Times, over 5,700 buildings were destroyed in northern California, 2,800 in Santa Rosa alone. According to the Los Angeles Times, there were 42 confirmed deaths caused by these fires.

I have been asked a few times if this type of disaster could happen in the New Jersey Pine Barrens. My answer is that it is certainly possible, just not as probable. Let’s take a look at what circumstances are different and what factors are similar.

Firstly, I would like to compare wildfires to hurricanes. This will help explain differences between New Jersey and California. Hurricanes are an occurrence we in New Jersey are very familiar with. The only thing that saves our coast from hurricanes is we generally don’t get hit with hurricanes. The Jersey Shore is subject to damage from both wave action and storm surge if a hurricane hits us. Even a Category 1 storm, like Sandy, can do extensive damage. Florida, however, gets hit by more hurricanes. Unlike New Jersey’s coast, which is comparatively sheltered, Florida sticks out into the ocean. In many ways it’s just hanging out there, waiting for a storm. [Read more…]

Jersey guys join the crush to produce hard cider

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THE REVIVAL OF AMERICAN HARD CIDER — sales have roughly doubled in each of the past three years — has spawned a bumper crop of artisanal cideries in Massachusetts, Michigan, New York, Oregon, Vermont, Washington, Wisconsin and other apple-growing states. But not in New Jersey.

That’s not right, considering New Jerseyans were among the first in the New World to ferment apple juice into hard cider and distill hard cider into applejack.  America’s oldest distillery, Laird’s, has been making applejack in Colts Neck since the Revolutionary War, to cite just one example.

“New Jersey was known for its cider and applejack, to the point that New Yorkers called New Jerseyans ‘apple-knockers,’ ” says drinks historian David Wondrich, editor of the soon-to-be-published “Oxford Companion to Spirits and Cocktails” (Oxford University Press, 2016). “You said apples to a New Yorker and he thought, ‘Jersey.’ [Read more…]