04/18/06 Mountain Lion & Food Forethought

Mountain Lion Overpopulation & Grizzly killing. I'm Greg Martin with today's Line On Agriculture. The State of Oregon has seen an increase in the cougar population over the last 12 years and the Department of Fish & Wildlife is being proactive to protect livestock and people. Last week the Fish and Wildlife Commission approved a plan that calls for holding cougar population at or above 3,000 -- the population at the time voters approved the hunting restrictions. In order to bring the population with this compliance state wildlife managers have approved more hunting of the cats in places where there are reports of conflicts with people and livestock. This plan will take effect later this year and will require reducing the cougar numbers from an estimated 5100 to about 3000, the population at the time voters originally approved the hunting restrictions. The panel heard several hours of testimony on the issue before approving the kill. Most of the testimony was in opposition. Animal rights activists said the plan is based on unconfirmed reports of problems between cougars and humans. They point out there`s been no recorded incident of a human being killed by a cougar in Oregon. Still the head of the panel is quoted as saying that "doing nothing is not an option." As is the case with all similar wildlife management plans, the costs of cougar management are funded by the sales of hunting licenses and tags. Oregonians have twice said through initiative petition that hounds may not be used to hunt cougars, and the Legislature and Governor have agreed with that stance. This draft plan abides by that determination. However, existing law does allow federal and state employees to use the full range of management tools, including hounds and snares but not including poison. Now with today`s Food Forethought, here`s Susan Allen. UC Berkeley is always making news for being what some would call avant guarde, and others just plan radical. Well, when it comes to the food now served in the university salad bars, there has been a "radical" change. One that isn't too surprising given Berkeley's proximity to e California 's organic demi-Gods like Alice Waters. The campus recently became the first in the nation to boast certified organic salad bars, meaning the cafeteria fare designated for the typical college salad bar, the dressings, meats and veggies must now be organically grown and prepared in certified kitchens. Some could argue that this move wastes academic funds as we all are aware that organic fare is pricy often two to three times more conventional, but thanks to negotiating and alumni who just happen to produce organic salad dressing. UC Berkeley projects that the certified organic salad bar will cost only 10-15% percent more, a drop in for the bucket their wealthy undergrads. That's today's Line On Agriculture, I'm Greg Martin on the Northwest Ag Information Network.