The phenology and social biology of four sweat bees in a marginal environment: Cape Breton Island

1989 ◽  
Vol 67 (12) ◽  
pp. 2871-2877 ◽  
Author(s):  
Laurence Packer ◽  
Vincent Jessome ◽  
Cathy Lockerbie ◽  
Blair Sampson

Augochlorella striata, Lasioglossum (Evylaeus) cinctipes, Lasioglossum (Evylaeus) comagenense, and Lasioglossum (Dialictus) laevissimum were studied on Cape Breton Island, Nova Scotia, throughout their flight season in 1987. The weather during the summer was unusually good, with above-average temperatures and hours of sunshine but very low rainfall. Conversely, the previous summer had been very poor for bees, with comparatively few days suitable for foraging, particularly in July. Augochlorella striata was basically solitary but some nests produced one or, at most, two workers, thereby becoming eusocial. In other localities, L. cinctipes is known to be eusocial with well-developed morphological and physiological caste differentiation. However, most foundresses observed in 1987 were extremely small, smaller than usual for workers elsewhere, and none of the more than 100 nests produced adult workers or a reproductive brood. Most foundresses were either survivors of the worker brood from the previous year or unusually small reproductive brood females produced as a result of the bad weather in 1986. Lasioglossum comagenense was solitary or semisocial with one to four females occupying a nest. Lasioglossum laevissimum exhibited significant levels of pleometrosis and an extended period of worker foraging in summer. A comparison of the productivities of these four species indicates the importance of a flexible social system in a marginal climate.

Author(s):  
Erna MacLeod

Cape Breton Island is a well-known North American tourism destination with long-standing attractions such as the Cabot Trail and more recently developed world-class offerings such as the Cabot Links Golf Course. Tourism contributes significantly to Cape Breton’s economy, particularly since the mid-20th century as traditional resource-based industries have declined. In the 21st century, culinary tourism has become increasingly important to expand the island’s tourism offerings and to provide “authentic” tourism experiences. This study examines local-food tourism in Cape Breton to illuminate its cultural and economic significance. I conducted interviews with food producers, restaurateurs, government representatives, and tourism executives. I also consulted websites and policy documents and compared local stakeholders’ experiences and perspectives with official tourism strategies. Promoting culinary tourism raises questions of power, autonomy, inclusion, and accountability. My study accentuates possibilities for aligning economic and ecological goals to create resilient communities, foster equitable social and ecological relations, and establish Cape Breton as a culinary tourism destination.


2007 ◽  
Vol 30 (5) ◽  
pp. 279-286 ◽  
Author(s):  
David J. Mossman ◽  
James D. Duivenvoorden ◽  
Fenton M. Isenor

2018 ◽  
Author(s):  
D A Kellett ◽  
S M Barr ◽  
D van Rooyen ◽  
C E White

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