Adopting common-garden experimentation, we found that wild alevins from an acidified river (TUSK) had higher survival at acidified pH than either farmed (FARM) or wild (STEW) alevins originating from nonacidified sources.
Consistent with the hypothesis that wild salmon from acidified rivers are more tolerant of acidity, TUSK alevins exhibited significantly higher survival and survived longer than FARM or STEW alevins at pH 4.6 4.9 (TUSK: 67%, 87%; FARM: 38%, 67%; STEW: 18%, 53%) (Figs 3, 4 and S1; Table 1).
However, TUSK, FARM and STEW alevins survived equally well at pH = 5.2 5.7, as did TUSK and FARM alevins at pH = 7.0 (Fig. 3; Table 1).
TUSK alevins also survived cumulatively longer than FARM or STEW alevins within the range of pH found in the Tusket River (e.g. pH = 4.6 4.9).
All crosses for this study were performed on November 22nd and 25th, 2005, at which time six different cross-types were created: pure TUSK, FARM and STEW, and three hybrids between TUSK and FARM (F1; F2 = F1 × F1; and backcrosses = BC1 = F1 × pure TUSK) (Fig. 2).
On the other hand, more definitive support for local adaptation, which we did not find, might have been provided if: (i) FARM and STEW alevins survived better than TUSK alevins at higher, nonacidified pH levels; and similarly, (ii) TUSK alevins performed better at lower (pH = 4.6 5.2) than higher pH (pH = 5.7 7.0) (Kawecki and Ebert 2004).
Guests of the Sanctuary at Ol Lentille work with the head chef to learn about African cuisine and use local ingredients like dairy from nearby farms to cook stews and tagines.
The store, whose interior is decorated like a barn on a children's TV show, opened in 1969 as a dairy store and still stocks fresh, well-priced milk products from a farm in Ellington, Connecticut, where three thousand Stew Leonard cows graze (half-gallon milk, $2.09; half-gallon organic milk, $3.69).
"He does what he says," said Rafaela Vazquez de Herrera, 60, a farm woman who prepared a beef stew for the candidate's lunch.
Her cheeses and other farm-produced foods (like lamb curry stew, lamb-and-feta turnovers, shepherd's pie and 10 ice cream flavors, prepared by her chef-in-residence, Stuart London) are for sale in one of two farm shops on the property, along with the farm's U.S.D.A.-inspected lamb roasts, chops and sausages and Mr. Sankow's heirloom tomatoes.
By midday, we were back at the farm for a hearty bowl of vegetable stew; by early afternoon, we were ready to venture out again — this time by boat, to see a 100-year-old shipwreck.
