千王之王

American teacher revisits land where forest grown from $5,000 donation in 1999_我的网站

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    Yin Yunzhen introduces to Sakolsky the harvest from the once-barren wasteland. Photo: Lin Xiaoyi/GT
On Monday afternoon, American teacher Ronald Sakolsky visited the homeland of Chinese desert fighter Yin Yuzhen in Uxin Banner of Ordos, Inner Mongolia Autonomous Region. This was a place the American man had visited in 2000 and it has completely changed since then.
In 1999, Sakolsky, a teacher in a China-US education exchange program, was touched by a report on Yin and her husband's afforestation efforts in the harsh wilderness of Mu Us Desert, and raised $5,000 to support her green cause. During that visit, they took pictures - in front of the sunken pit where the Yin couple once resided and in the barren land with a finger-thin sapling they had just planted against a backdrop of dust and bare earth.
What has the $5,000 changed? 
On Monday, they came to the Sakolsky forest - a permanent tribute honoring Sakolsky's early contribution to the region's ecological revival - and replicated the vintage pictures, standing in front of a pit that has long been abandoned and beside a newly planted sapling. This time, however, there are bushes and trees in the background. 
This contrast not only witnessed their friendship across time and the Pacific Ocean, but also showcased a promise Yin has kept for 27 years and a green dream that has been made possible through generations of joint unwavering efforts from Yin, her husband and countless other sand fighters. 
Homecoming with family cooking 

Yin hosted Sakolsky on Monday at her home,  filling the air with the aroma of home-cooked meals during their long-awaited reunion. Watermelons were served along with other fresh fruits and vegetables, all harvested locally. Yin told the Global Times earlier that she learned the English word "more" to persuade him to eat more.  
In 1999, Yin had few options for showing her hospitality, so she cooked a bowl of plain noodles for Sakolsky. Now, the harsh wasteland has transformed into a vibrant green oasis, thanks to unwavering afforestation efforts.
In the courtyard, the Global Times reporter saw Yin grinning from ear to ear with pride as she introduced the produce from the farmland - green pepper longer than a palm, a bottle gourd even bigger than Yin's head, and bags of foxtail millet packaged with the assistance of Yin's grandchildren, who are proud of the family's generations of commitment to green causes.    
During a tour of Yin's home, Sakolsky was impressed by the beautiful house with its green courtyard, saying "You deserve every centimeter of this house." Throughout the visit, he repeatedly praised Yin's hands, which the desert fighter and model worker used to change both the land and her own life through arduous work. 
The $5,000 Sakolsky donated in 1999 was equivalent to three years' income for Yin's entire family at the time. Today, that money has grown into more than 50,000 trees.
But Yin's journey did not stop there. Over the following decades, with the support of China's growing ecological restoration policies — including subsidies for afforestation and compensation for forest managers — she transformed the barren land into a productive family forest farm. Her success has inspired many others in the region to take up tree planting and sand control, transforming what was once a desperate struggle into a sustainable livelihood.
From the sandy hollow where the Yin couple lived in in 1985 and the earth hut they resided in until 1993, to the solid brick house Sakolsky saw when he last visited, and the two-story house the big family now lives in, the change in living environment is a clear example of ecological dividends.  
Uxin Banner lies in the heartland of the Mu Us Desert. The desertification rate was over 90 percent in the 1950s and forestation coverage was merely 7.2 percent as of 1980. Now, the forestation rate has increased to 33 percent, while plantation coverage has expanded to 85 percent, per official data. 
    Sakolsky and Yin enjoy watermelons and other fruits at Yin's home. Photo: Lin Xiaoyi/GT
Carry on the greenness, kindness 
This miracle would have been impossible without numerous people like Yin, long-term systematic planning and scientific governance. 
Chen Ziliang, an expert from the local forestry and grassland bureau, said that Mu Us Desert's sand‑control journey has evolved from collective afforestation to contract desert‑reclamation, moving beyond the simple goal of "keeping trees alive" to restoring vegetation based on water‑resource conditions.  
Putting the idea of "lucid waters and lush mountains are invaluable assets" into practice, Uxin Banner no longer views "greenness" and "growth" as an either‑or proposition. On restored sandy lands, the under‑forest economy, eco‑agriculture and eco‑tourism have flourished. Sand‑fixing shrubs are now processed into animal feed and biomass fuel, and local authorities are exploring photovoltaic‑powered desert control, the Global Times learned. 
Sand control is no longer just about keeping sand away; it's a development approach that guarantees a greener and better living environment alongside a booming economy and increasing incomes. 
On Monday afternoon, when Sakolsky finally stepped into the forest named after him, this American teacher witnessed the Chinese woman's perseverance and commitment to her promises. The $5,000 donated without expectations has grown into a thriving forest of around 50,000 trees. 
"A promise is a promise. Ms. Yin fulfilled her promise," Sakolsky said. After 27 years, the wasteland is green, and Sakolsky and Yin are "brother and sister." 
"This is the answer to how we guide young people: We must teach them love and perseverance. We need to show young people photos of Ms. Yin planting trees, digging the soil with her bare hands," Sakolsky remarked while packing a jar of sand. He said he planned to bring it back to the US, telling his grandchildren it is not just a jar of sand, but "a jar of love."   
Sakolsky told the Global Times earlier that the younger generation only knows about the dust-covered landscape from photos and stories of the elderly. It is important to tell them how the greenness is achieved, and how every single person can contribute to making an extensive forest in the harshest environment. 
"I see where China and America can work together. I see it, so I will not quit. She [Yin] never quit. 'Quit' is not in her vocabulary," Sakolsky said with emotion on Monday. 
"Chinese and Americans can be family. We can get over the differences if we focus on the similarities... If we focus on our similarities and not our differences, we can solve the problems."
At the end of Monday's schedule, Yin and Sakolsky planted another sapling together, just as they did about three decades ago, but in a completely different landscape. 
This new sapling carries on the story of not only greenness through generations of joint efforts, but also kindness across the Pacific Ocean. 
。    That little asterisk on a menu at restaurants serving fresh oysters on the half shell indicates the health risk for potential foodborne illness when consuming raw or undercooked shellfish.While that warning may not deter some oyster lovers, recent headlines about sickness and death related to Vibrio -- a potentially deadly bacterial species found in raw shellfish and seawater that can cause symptoms in humans ranging from diarrhea to life-threatening infections -- have prompted questions about how climate could potentially cause environmental changes in waters where the briny bivalves are bred, in turn making them potentially more risky to consume."The shellfish industry in the U.S. is managed very well as far as food safety goes," aquaculture and oyster expert Pete Malinowski told "Good Morning America." "It's much more about the people involved -- the fresh, well-prepared, well-cared-for oysters are going to be almost entirely safe to eat all the time. It's always been possible to get sick from eating raw oysters, it's just incredibly rare. If the oysters are handled properly throughout the chain of custody, then it's near zero percent chance of getting sick."Malinowski, executive director of the Billion Oyster Project, grew up farming oysters with his family on the Fishers Island Oyster Farm, long before he launched his aquaculture education and oyster restoration efforts at the New York Harbor School."In order to open an area up to shellfishing there's a series of water quality tests that happen over a long period of time, and what they're looking for primarily are fecal coliform. Any concerning levels of fecal coliform at any point during the testing, then those waters won't be open to shellfishing," Malinowski explained. "That's how we can all rely on the oysters that get to market in the U.S. being safe for consumption."Malinowski, who also works with dozens of top culinary restaurant partners to collect and recycle oyster shells for reef restoration, noted that negative side effects from eating shellfish stem from the absence of two factors: "a healthy environment for oysters, and then a healthy environment for people who are eating the oysters to be food."

How water temperature affects oysters

As cases of the more dangerous Vibrio vulnificus in particular have increased, health authorities, including the National Centers for Environmental Information, have seen the prevalence of the bacterial species increased by rising water temperatures."There's definitely a link between water temperature and the bacteria we're talking about. Vibrio vulnificus is present everywhere, all the time, but it has the ability to multiply at higher temperatures," Malinowski explained. Those higher temperatures can come not just from warmer water but also from the food-handling and processing environment."I wouldn't say that it's dramatically worse now than it was, but it is linked to water temperatures and so as water temperatures continue to rise that could be a slow signal," Malinowski further noted. "It happens pretty gradually and a degree or two probably isn't going to make that big of a difference.""Water temperature directly affects an oyster's metabolism, growth rate, and reproduction cycle," international oyster expert Julie Qiu, co-founder of Oyster Master Guild, told "Good Morning America." Her organization describes itself as "an international network of oyster enthusiasts" who are "committed to advancing oyster appreciation and service standards through education, training, and community.""In North America," Qiu said, "the Eastern oyster that's native to the Atlantic coast has a fairly wide temperature range. When water temperature rises, the oyster is able to grow faster if there's sufficient food -- algae -- in the water. When the water temperature drops below 40 degrees Fahrenheit, the oyster stops eating and begins to hibernate."

Understanding and ensuring biosecurity of oyster environments

From a biosecurity standpoint, Malinowski explained that "strains of Vibrio that are prevalent on the West Coast -- that have learned to survive and reproduce and thrive in a much colder environment -- are different than the strains that are prevalent on the East Coast."When it comes to Billion Oyster Project's shell collecting and recycling, for example, Malinowski said "there's a lot of rules in place to prevent us from introducing any soft tissue or organisms off the shell that's going into the harbor in New York City. And that's a hard and fast rule biosecurity-wise nationwide that keeps those systems separate, because the strains of bacteria are different and specific to different temperatures, the risk isn't as connected to water temperature region to region."Billion Oyster Project adds oyster the shells back into their natural habitat not only for reef restoration but also to create to sustain new beds for the mollusks to grow and, in turn, naturally filter and remove pollutants from the sea. Malinowski and the team keep the recycled shells out of the water and exposed to the elements for at least six months while the temperature is over 50 degrees to ensure they are pristine for restoration efforts."None of the shells we collect from restaurants will touch the water ... within a year of them coming from the restaurant," he said. "In that way we can be very confident that nothing that was alive on those shells when they got to the restaurant is still alive when we're putting [them] in the water."

Vibrio bacteria and potential risks of vibriosis

"The risk of contracting a life-threatening vibriosis infection from eating oysters for a healthy adult is extremely rare," Qiu said, echoing Malinowski's sentiments. "Immunocompromised or immune-suppressed individuals must know that they are more at risk of getting vibriosis and experiencing complications from vibriosis than the average healthy person. For those individuals, I would recommend simply eating cooked oysters to minimize risk."Typically U.S. deaths related to vibriosis are more common in Gulf Coast states, but rare in East Coast states. Individuals who are more at risk of serious infection include people with liver disease, people with hemochromatosis (an inherited order causing iron overload in the blood), and immunocompromised individuals. In response, the Centers for Disease Control and Prevention issued a health advisory to warn doctors, laboratories and public health departments to be on the lookout for these infections.Vibrio bacteria cause an estimated 80,000 illnesses each year in the U.S., according to the CDC. In particular, Vibrio vulnificus can lead to life-threatening infections. Between 150 and 200 such infections are reported to the CDC every year, with about one in five infected people dying, often within a day or two of becoming ill, the agency said.While this information can serve as a useful warning for more vulnerable diners, Qiu reiterated that oysters offer "tremendous benefits to our health and the environment." Even the Cleveland Clinic has noted the benefits of key nutrients found in the shellfish.

Tips to enjoy all the benefits of eating oysters

While Qiu reiterated that "no raw food can be guaranteed to be bacteria-free, including oysters," she said that "there are many things to do to minimize risk.""In a restaurant, do not order raw oysters that have been pre-shucked," she suggests. "Ideally, they should be shucked on demand. The key sign to look for is front-of-restaurant oyster shucking with visible display of oysters on ice.""Know which oysters you order. Keep track of the names and production locations. Be wary of any restaurant that cannot tell you where the oysters come from," Qiu continued, encouraging diners to "ask to see the shellfish tag, which is tagged on every bag or box of oysters, that tells you harvest date and location.""You often get the best value and quality when you buy oysters directly from the farmer either at your farmers market or online," Qiu said, adding that "many oyster farms now ship oysters via FedEx and UPS."Ultimately, Qiu reminded consumers to "use common sense: do not order oysters in places that have no business serving live shellfish, particularly if they do not appear to have any cold storage or refrigeration."Many oyster connoisseurs suggest enjoying oysters in months ending with "r" because, as Qiu said, "fall to spring would be considered safer as water temperatures are cooler, as well as oysters grown more north."Malinowski hailed oysters as "the most sustainable form of protein production that exists" -- along with other bivalves including mussels, scallops and clams -- because they provide major ecological benefits such as water filtration and habitats for other animal species. These benefits have also been touted by organizations such as One Earth, a nonprofit organization working to accelerate collective action to solve the climate crisis.Malinowski added, "The only reason those oyster farms exist is because people are eating the oysters. So by consuming shellfish, you're actually having a net-positive impact on coastal environments."So the next time there's an opportunity to enjoy an oyster happy hour or a raw seafood tower, Malinowski reminded that it's more about how those oysters have been handled versus where they came from."Make sure you get oysters from a place that sells a lot of oysters and knows what they're doing," he declared.ABC News' Mary Kekatos contributed to this report.。

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