rictus of deliciousness. chopped into tasty, tasty bits and eaten with cold beer? yes, of course, yes. it just needs a little salt and pepper. good stuff. that looks good! mpume: this is pap. anthony: what is it? mpume: it s like maize. anthony: pap, or meal pap. a sticky porridge made from ground cornmeal. it fills the role that grits do in the american south, rice in much of asia. it s tasty, relatively nutritious and cheap filler. and it sops up gravy when you have something like this stewed beef, real good. mpume: that s the traditional dumpling. anthony: that s a dumpling? mpume: yeah, it s not really like other dumplings. anthony: dumplings, important throughout the african diaspora, made with flour and yeast. a spongy bread-type tool for mopping up sauce. stewed greens, carrots, beans, and more gravy. wow, those are awesome. so tell me about your band. how long have you guys been
enjoyed by few, like dr. michael gooseff, a hydro-ecologist and dr. byron adams, a biologist. anthony: so what are you looking at our here? michael: everything that lives here lives in the soil. we study the soil organisms mostly the animals the animals that live here, but also the microbes that those animals feed off of. anthony: right. byron: this is just a marker that tells us to stay on this trail. these soils are so sensitive that if we walk off the trail or whatever we could completely jack up the soils organisms that live below there. anthony: oh like that guy? byron: yeah, like that dude he s totally he s going to get wipped out. michael: when scientist came and first started studying they thought that these soils were sterile, but we ve dispelled that myth when the glaciers melt and the streams flow, that s where you find life. anthony: so why is this area look like this? where s the ice? how come the ground is sort of soft and spongy? byron: the polar plat
let us know what information has to get out. thank you for keeping us all informed as well. the governor has a home here. that wasn t fueling his concern. it is is spongy. it can t take much water. yesterday they got hit with these winds. nobody saw it coming. it was like a fire hose of air and wind. look at what we lived through yesterday literally for hours. these gusts are the real deal. there is eye benefit for us to be here. when this is done, as you know, we re going to go out with seven
significantly evacuated. and that s a good thing. but it s also low lying. and it is spongy, and there s a lot of it that could get really damaged. that s why ed laven dareo wept down to predict what we re going to see with storm surge. ed, can you hear us? hey, chris, i can hear you. we are driving along the western edge of naples. this is an area that is under mandatory evacuation. you can see the scene here. we re about a block off the water here, and, you know, we probably won t be able to do this for much longer here as the conditions have continued to deteariator. but as we drive along this street here, you can see even on the initial stages ask the early bands of this hurricane, as they start approaching southwest florida, you look out onto the
irma one, what she s done already. did you see those pictures from the caribbean, from puerto rico, from cuba right where she touches she destroys. there is devastation, there is death. that s one reason they re concerned. the second one is what she s doing right now. we ve been getting hours of these outer, outer bands of this storm, one of its unique properties is how big it is. the storm is the size of a state. it is strengthened to a category 4. it has slowed down. its path has shifted somewhat more to the west but the headline is the same. she s coming and will hit us. here in naples one of the newer areas of concern. the governor has been saying the place can t take storm surge. he s right. why? it s low lying and it s spongy. we ve seen in the hours of mild conditions we ve had by hurricane standards so far the streets have had about all they can take. things are starting to break off. things are starting to blow