The Salmon Run Chi-Town’s East Side

The Chinook Salmon make their 20th annual return to their spawning grounds. These waters are now fed by a sewage treatment plant, but the story behind it all might surprise you…

In the 1980s the wastewater treatment plant went online, plant operations manager Peter spotted Chinook Salmon jumping over a break wall at the plant like you see them shooting up mountain streams in the pacific northwest. If their destination doesn’t seem hazardous enough, in order to make their migration from Lake Michigan they must travel through shipping canals that bisect oil and steel factories, a 700 foot stream that starts at the outflow pipe, and shooting up a 200 foot high drain pipe that churns out more than 15 million gallons of water a day.

Once in side the plant, they laid eggs, which hatched into fingerling that feed on microscopic daphnia – another creature known for dying off quickly when exposed to toxins – then grow and eventually leave the plant for Lake Michigan only to return years later to this very spot where they will spawn a new generation of Chinook.

Baranyai, who started out shoveling sludge as a laborer more than 30 years ago, said watching the annual circle of life unfold in the unlikely environment has made him into a naturalist.

Read more on the Chicago Chinook at CBS 2 Chicago.

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2 Responses to “The Salmon Run Chi-Town’s East Side”

Woody

Any environment that helps a local fish population gets the thumbs up from me…..however shitty it is!

Woody on December 3rd, 2008 @ 2:02 pm
Clive

Chi-town Chinook – gotta love it!

Clive Mathias on December 3rd, 2008 @ 2:50 pm

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From the Table of Adam Guy – Japanese Cuttlefish

Cuttlefish have been prized since the Edo Period in Japan, primarily as an ingredient for tenpura, but almost every part of the animal can be eaten. Only the stomach, ink sac (after removing and freezing the ink, perhaps for a pasta sauce) and beak is discarded; even the cuttlefish's bony plate can be fed to pet birds or terrestrial molluscs. The most obvious dish is tenpura: my own batter is a half-half mixture of flour and cornflour, folded into cold water in which an egg yolk has been whisked, and deep-fried in sesame oil.
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