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Life on Earth: coral reefs

One-third of all marine life is found in, on and is dependent on coral reefs. However, coral reefs only occupy 1 percent of the seabed, or less than 0.7 percent of the surface of the earth. Think about it, one-third of all life in a vast ocean area covering two-thirds of the planet is crammed in right there on those tiny coral reefs. Put another way, just over 20 percent of all the life on planet Earth resides in, on and around coral reefs, stuffed into an area less than 1 percent of the earth’s surface.Think about it this way as well: If we lose the coral reefs it is the equivalent of you taking a 20 percent pay cut. Can you survive on that? Certainly not as well, and with coral reefs the story gets even more complicated.Coral reefs are one of the only living organism structures on earth that can directly convert the sun’s rays into energy. The little coral animals share their habitat and calcium carbonate skeletons with little plant-like organisms called dinoflagellates that trap sunlight and share it with the coral animals. And are all corals the same? Nope. Currently, with discoveries being made every day, they estimate there are at least a million species on the coral reefs, a million different animals as diverse as an elephant to your pet cat, only a lot smaller.u u uFor thousands of years, perhaps as many as a million years, coral reefs have had a steady, fairly constant environment. There have been upheavals in the past, volcanoes and such, but overall seawater is a blanket existence, keeping conditions even and predictable. Now, however, three big changes brought about by man are threatening large areas of underwater reef life: fishing (including aquarium collection), acidification and warming. You see, humans live near coasts, as do corals. What we wash out to sea and what we pump into the atmosphere directly affects the reefs. And what is worse, none of what we are doing to their environment has been experienced by them in the past. In other words, they have no genetic evolutionary characteristics to employ to overcome our sudden change to their world.In the Caribbean, there is something called mass coral bleaching, which is triggered by a 1 degree rise in water temperature. That is all, 1 degree in the summer temperature and whole reefs die off and bleach in the sun. Added to that there are tourism and fishing impacts. After all, it is easier to fish and sightsee near shore. And how much change has there been? Comparing studies done in the 1960s to today, the coral reefs in the Caribbean, Australia and the South Pacific have lost about 40 percent of the primary reef building corals.u u uIt is a disaster, not only to sea life and earth’s biodiversity but there is one other critical factor here: The coral reefs feed one in 10 people, every day. Imagine if, in your lifetime, another 660,000,000 million people — twice the population of America — face starvation. And the runoffs from the land, from farming and increasing storm activity brought about by global climate change, increase sedimentation, water temperature and acidity, further killing the coral animals.In 1998 about 16 percent of the world’s coral reefs died, according to the University of Essex coral study group. However, that was a significant anomaly event that has fortunately lead to some optimism: The coral reefs that “died” bleached out and slowly, over time, the organisms have started to recover and, latterly, have shown increased vitality, giving hope they can recover fully in a few decades.Of course, as one scientist pointed out, once the bleached reefs were abandoned by fishermen, aquarium collectors and tourists, they stood a chance. And there are signs that some species of coral are adapting to warmer climates, especially in the Arabian Sea. Of course, as soon as they recover, they will be under human attack once again. Our job, if we want to protect this huge biodiversity environment, is to limit local pollution and declare huge underwater parks off limits to human intervention. How huge will these parks be? Less than the percentage of national parks in the United States will save half the world’s reefs from extinction. Peter Riva, formerly of Amenia Union, lives in New Mexico.

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Sam Lardner and Barcelona will play a benefit for Vecinos Seguros 2 at Salisbury Congregational Church on Friday, July 24.

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On Friday, July 24, musician and educator Sam Lardner and his band, Barcelona, will take the stage at Salisbury Congregational Church for a benefit concert supporting Vecinos Seguros 2, an all-volunteer organization that provides emergency assistance and rapid-response support to immigrant families in Northwest Connecticut affected by U.S. Immigration and Customs Enforcement activity.

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This is an art and the arts unite nations.
—Karina Powers

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Bucky Pizzarelli and Brandon Goldberg at the Litchfield Jazz Festival in 2017.

Lindsey Victoria Photography

The Litchfield Jazz Festival opens its 2026 season on Friday, July 24, at the Frederick Gunn School in Washington, Connecticut. The evening will feature a gala and a concert led by saxophonist Don Braden featuring the Litchfield Jazz Fest Dectet.

The festival began in 1996 and has been going strong ever since. The list of past performers reads like a who’s who of modern jazz greats, including Christian McBride, Soulive, Joshua Redman, Dave Douglas, Brad Mehldau and John Scofield, all of whom helped revive the genre for a new generation of fans at the turn of the millennium. Vocalists like Diana Krall, Dionne Warwick and Dr. John have made appearances as well. And, of course, the festival has been graced by established masters like saxophonists Sonny Rollins and Wayne Shorter; guitarist Bucky Pizzarelli; bassist Rufus Reid; drummers Roy Haynes and Tito Puente; the Preservation Hall Jazz Band; and pianists Dave Brubeck and local legend Ahmad Jamal.

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Jack Sheedy

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Sea bass and shrimp gumbo

Sea bass and shrimp gumbo

Sea bass and shrimp gumbo

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Each month, Dugazon owners Bobby Graham and Matthew Marden share a recipe inspired by the traditions, stories and sense of welcome at the heart of their shop in Sharon, Connecticut. Visit Dugazon at 19 W. Main St. Wednesday-Sunday, 11 a.m. to 5 p.m. and online at dugazonshop.com.

This month we’re sharing one of our favorite comfort foods: sea bass and shrimp gumbo. While gumbo has a reputation for being a labor of love, this version skips the traditional roux, making it surprisingly approachable. The ingredient list may seem long, but once everything is prepped, it comes together quickly, rewarding you with a rich, flavorful bowl that’s perfect any time of year. Many of the pantry staples you’ll need for this recipe can be found right here at Dugazon.

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