Every yard makes a difference. Native-plant champion Doug Tallamy's got a new book explaining how
Tallamy made a case that our native birds and insects evolved with native plants, so they recognize them as food. The loss of these native plants and habitats to development poses an existential threat not just to wildlife, but to us.
Since then, Tallamy co-founded Homegrown National Park, a grassroots movement whose mission is to 'urgently inspire everyone to address the biodiversity crisis by adding native plants and removing invasive ones where we live, work, learn, pray, and play.'
Tallamy chatted with The Associated Press about his decades-long research, his new book, 'How Can I Help?' and what he's planning next.
The interview has been edited for length and clarity.
AP: What initially inspired you to focus on native plants and their relationships with insects?
TALLAMY: I am an entomologist, so I always think about insects, but it was when my wife, Cindy, and I moved into our home in Oxford, Pennsylvania. The developer had mowed the land for hay, and when you do that, what comes back is all the invasive plants from Asia, so we ended up with 10 acres of invasive species. Watching the insects interact with those plants showed very clearly that our native insects do very poorly with them.
So we put the plants that they require back. Ever since, I've been measuring the number of bird species that have bred on our property — 62 — and the number of moth species — 1,337 — that produce the caterpillars that those birds need to reproduce. And that tells me it works.
About 80% of the plants in our residential landscapes are non-native plants. They don't have to be invasive to wreck the food web. So that led me in a whole new research direction to find out what is happening to the food web.
We got the numbers that supported the argument that native plants are essential, insects are essential, insects are declining, the birds that need them are declining.
AP: How has public awareness of native plants and biodiversity evolved since you wrote 'Bringing Nature Home'?
TALLAMY: I have been talking about it for 20 years and can measure the public response. I get three or four speaking requests a day. Interest is going through the roof.
My message is that you can be part of the solution instead of contributing to the problem just by how you landscape your property. You can reduce the area that you have in lawn, you can put in powerful plants that support biodiversity and you can watch it come back to your own yard. And that empowers people.
AP: What are the biggest misconceptions that people have about insect conservation and native plants?
TALLAMY: A common one is that native landscaping is essentially the lack of landscaping and you just stop doing anything. That's not true at all. They think all native plant landscapes are wild and messy, but they don't have to be, by any stretch.
Another misconception is that if you use native plants instead of crape myrtle from Asia, it's going to lower your property value. These are the talking points of homeowners' associations. If you don't have most of your property in lawn, you're not a good citizen.
AP: How do you respond to people who fear that 'wild' look?
We do have lawn as a status symbol. So, I don't suggest we get rid of lawn. Instead, reduce the amount of area that's in lawn.
You should use lawn where you walk because it's the best plant to walk on without killing it. Line your sidewalk and your driveway with lawn, and have swaths of grass going through your property where you're going to walk.
Keep it low and manicured to show you understand what the culture is and that you're intentional and taking care of your yard.
And when you do that, nobody even notices. You don't get cited. You get cited when you try to put a big meadow in your front yard because nobody's used to that.
AP: What simple actions can homeowners take to make the biggest impact on their local ecosystem?
TALLAMY: There are two.
First, reduce the lawn. Every property has to support pollinators, every property has to manage the watershed in which it lies and every property has to sequester carbon (plants remove carbon dioxide from the atmosphere). That'll help combat climate change. And every property has to support the viable food webs of the animals associated with the property.
Lawn does none of those things.
If you have a lot of lawn, you get a lot of runoff, and you're polluting your watershed with the fertilizers and the pesticides you put on the lawn. When you have a well-planted property, it keeps the water on site, cleans it, helps it soak into the ground and recharges your water table.
AP: What's the second action?
TALLAMY: Choose plants that are going to support that food web, the ones that will share the most energy with other living things. That's the problem with plants from other continents; our insects can't eat them. So, there are no insects for the birds, and the food web stops.
In 84% of the counties where they occur, oaks are the No. 1 plant for passing along that energy. If you're going to plant a tree, that is the best plant to choose.
AP: In your new book, 'How can I Help?", you answer 499 questions you're most frequently asked and address the importance of ecological balance. How would you explain that to homeowners who may not be familiar with the science?
TALLAMY: I included chapters like that because we were never taught these things. How can I expect somebody to understand that conservation is important when they don't know what biodiversity does, when they don't know how much we depend on it totally? Or what evolution or natural selection is.
So, it's a little primer to basic ecological knowledge that will help you understand how important these issues are.
AP: What upcoming projects are you excited about?
TALLAMY: Well, I'm getting closer to retirement, but I just graduated a master's student who is looking at how we landscape underneath our trees.
We talk about the importance of trees in creating the caterpillars that drive the food web. But those caterpillars drop from the tree and they pupate in the ground. And how we landscape under those trees determines whether or not those caterpillars will survive. So, that's really an important addition to our landscape management tools.
You want uncompacted areas where we're not walking, which means beds around our trees. If you're mowing or walking under it, you're squishing all those caterpillars.
So, we ranked all of the plant genera in North America in terms of their ability to support caterpillars and keep that food web going. We haven't published it yet, but now we've got that data for every country in the world.
AP: Anything else you'd like to share?
TALLAMY: I always like to convey a sense of responsibility. It's not just the job of a few ecologists or conservation biologists. It's everybody's responsibility because we all need it.
You can do that by voting properly. You can do that by not hindering conservation efforts, or you can actively do it right on your own property. But everybody has a responsibility to do it.
___
Jessica Damiano writes weekly gardening columns for the AP and publishes the award-winning Weekly Dirt Newsletter. You can sign up here for weekly gardening tips and advice.
___
For more AP gardening stories, go to https://apnews.com/hub/gardening.
Jessica Damiano, The Associated Press
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Hamilton Spectator
13 hours ago
- Hamilton Spectator
A beer pioneer, South Africa's first Black female brewery owner trains a new generation
JOHANNESBURG (AP) — After pouring brown, gritty liquid from a huge silver tank into a flute-like container known as a refractometer, South African beer brewing master Apiwe Nxusani-Mawela gives an expert nod of approval and passes it around to her students, who yell their observations with glee. 'When you are brewing you must constantly check your mixture,' Nxusani-Mawela instructs them. 'We are looking for a balance between the sugar and the grains.' The 41-year-old Nxusani-Mawela is an international beer judge and taster, and is believed to be the first Black woman in South Africa to own a craft brewery, a breakthrough in a world largely dominated by men and big corporations. Her desire is to open South Africa's multibillion-dollar beer-brewing industry to more Black people and more women. At her microbrewery in Johannesburg, she's teaching 13 young Black graduates — most of them women — the art of beer making. The science behind brewing The students at the Brewsters Academy have chemical engineering, biotechnology or analytical chemistry degrees and diplomas, but are eager to get themselves an extra qualification for a possible career in brewing. Wearing hairnets and armed with barley grains and water, the scientists spend the next six hours on the day's lesson, learning how to malt, mill, mash, lauter, boil, ferment and filter to make the perfect pale ale. 'My favorite part is the mashing,' said Lerato Banda, a 30-year-old chemical engineering student at the University of South Africa who has dreams of owning her own beer or beverage line. She's referring to the process of mixing crushed grains with hot water to release sugars, which will later ferment. 'It's where the beer and everything starts.' Nxusani-Mawela's classes began in early June. Students will spend six months exploring beer varieties, both international and African, before another six months on work placement. Beer is for everyone Nxusani-Mawela's Tolokazi brewery is in the Johannesburg suburb of Wynberg, wedged between the poor Black township of Alexandra on one side and the glitzy financial district of Sandton — known as Africa's richest square mile — on the other. She hails from the rural town of Butterworth, some 1,000 kilometers (621 miles) away, and first came across the idea of a career in beer at a university open day in Johannesburg. She started brewing as an amateur in 2007. She has a microbiology degree and sees beer making as a good option for those with a science background. 'I sort of fell in love with the combination of the business side with the science, with the craftsmanship and the artistic element of brewing,' she said. For the mother of two boys, beer brewing is also ripe for a shakeup. 'I wanted to make sure that being the first Black female to own a brewery in South Africa, that I'm not the first and the last,' she said. 'Brewsters Academy for me is about transforming the industry ... What I want to see is that in five, 10 years from now that it should be a norm to have Black people in the industry, it should be a norm to have females in the industry.' South Africa's beer industry supports more than 200,000 jobs and contributes $5.2 billion to South Africa's gross domestic product, according to the most current Oxford Economics research in 'Beer's Global Economic Footprint.' While South Africa's brewing sector remains male-dominated, like most places, efforts are underway to include more women. One young woman at the classes, 24-year-old Lehlohonolo Makhethe, noted women were historically responsible for brewing beer in some African cultures, and she sees learning the skill as reclaiming a traditional role. 'How it got male dominated, I don't know,' Makhethe said. 'I'd rather say we are going back to our roots as women to doing what we started.' With an African flavor While Nxusani-Mawela teaches all kinds of styles, she also is on a mission to keep alive traditional African beer for the next generation. Her Wild African Soul beer, a collaboration with craft beer company Soul Barrel Brewing, was the 2025 African Beer Cup champion. It's a blend of African Umqombothi beer — a creamy brew incorporating maize and sorghum malt — with a fruity, fizzy Belgian Saison beer. 'Umqombothi is our African way, and everybody should know how to make it, but we don't,' she said. 'I believe that the beer styles that we make need to reflect having an element of our past being brought into the future.' She's used all sorts of uniquely African flavors in her Tolokazi line, including the marula fruit and the rooibos bush that's native to South Africa and better-known for being used in a popular caffeine-free tea. 'Who could have thought of rooibos beer?' said Lethabo Seipei Kekae after trying the beer for the first time at a beer festival. 'It's so smooth. Even if you are not a beer drinker, you can drink it.' ___ AP Africa news:


San Francisco Chronicle
14 hours ago
- San Francisco Chronicle
A beer pioneer, South Africa's first Black female brewery owner trains a new generation
JOHANNESBURG (AP) — After pouring brown, gritty liquid from a huge silver tank into a flute-like container known as a refractometer, South African beer brewing master Apiwe Nxusani-Mawela gives an expert nod of approval and passes it around to her students, who yell their observations with glee. 'When you are brewing you must constantly check your mixture,' Nxusani-Mawela instructs them. 'We are looking for a balance between the sugar and the grains.' The 41-year-old Nxusani-Mawela is an international beer judge and taster, and is believed to be the first Black woman in South Africa to own a craft brewery, a breakthrough in a world largely dominated by men and big corporations. Her desire is to open South Africa's multibillion-dollar beer-brewing industry to more Black people and more women. At her microbrewery in Johannesburg, she's teaching 13 young Black graduates — most of them women — the art of beer making. The science behind brewing The students at the Brewsters Academy have chemical engineering, biotechnology or analytical chemistry degrees and diplomas, but are eager to get themselves an extra qualification for a possible career in brewing. Wearing hairnets and armed with barley grains and water, the scientists spend the next six hours on the day's lesson, learning how to malt, mill, mash, lauter, boil, ferment and filter to make the perfect pale ale. 'My favorite part is the mashing," said Lerato Banda, a 30-year-old chemical engineering student at the University of South Africa who has dreams of owning her own beer or beverage line. She's referring to the process of mixing crushed grains with hot water to release sugars, which will later ferment. "It's where the beer and everything starts.' Nxusani-Mawela's classes began in early June. Students will spend six months exploring beer varieties, both international and African, before another six months on work placement. Beer is for everyone Nxusani-Mawela's Tolokazi brewery is in the Johannesburg suburb of Wynberg, wedged between the poor Black township of Alexandra on one side and the glitzy financial district of Sandton — known as Africa's richest square mile — on the other. She hails from the rural town of Butterworth, some 1,000 kilometers (621 miles) away, and first came across the idea of a career in beer at a university open day in Johannesburg. She started brewing as an amateur in 2007. She has a microbiology degree and sees beer making as a good option for those with a science background. 'I sort of fell in love with the combination of the business side with the science, with the craftsmanship and the artistic element of brewing,' she said. For the mother of two boys, beer brewing is also ripe for a shakeup. 'I wanted to make sure that being the first Black female to own a brewery in South Africa, that I'm not the first and the last,' she said. 'Brewsters Academy for me is about transforming the industry ... What I want to see is that in five, 10 years from now that it should be a norm to have Black people in the industry, it should be a norm to have females in the industry." South Africa's beer industry supports more than 200,000 jobs and contributes $5.2 billion to South Africa's gross domestic product, according to the most current Oxford Economics research in 'Beer's Global Economic Footprint.' While South Africa's brewing sector remains male-dominated, like most places, efforts are underway to include more women. One young woman at the classes, 24-year-old Lehlohonolo Makhethe, noted women were historically responsible for brewing beer in some African cultures, and she sees learning the skill as reclaiming a traditional role. "How it got male dominated, I don't know,' Makhethe said. 'I'd rather say we are going back to our roots as women to doing what we started.' With an African flavor While Nxusani-Mawela teaches all kinds of styles, she also is on a mission to keep alive traditional African beer for the next generation. Her Wild African Soul beer, a collaboration with craft beer company Soul Barrel Brewing, was the 2025 African Beer Cup champion. It's a blend of African Umqombothi beer — a creamy brew incorporating maize and sorghum malt — with a fruity, fizzy Belgian Saison beer. 'Umqombothi is our African way, and everybody should know how to make it, but we don't,' she said. 'I believe that the beer styles that we make need to reflect having an element of our past being brought into the future.' She's used all sorts of uniquely African flavors in her Tolokazi line, including the marula fruit and the rooibos bush that's native to South Africa and better-known for being used in a popular caffeine-free tea. 'Who could have thought of rooibos beer?' said Lethabo Seipei Kekae after trying the beer for the first time at a beer festival. 'It's so smooth. Even if you are not a beer drinker, you can drink it.' ___


San Francisco Chronicle
4 days ago
- San Francisco Chronicle
NASA identifies newly discovered object as an interstellar comet that will keep a safe distance
CAPE CANAVERAL, Fla. (AP) — NASA has discovered an interstellar comet that's wandered into our backyard. The space agency spotted the quick-moving object with the sky-surveying Atlas telescope in Chile earlier this week, and confirmed it was a comet from another star system. It's officially the third known interstellar object to pass through our solar system and poses no threat to Earth. The newest visitor is 416 million miles (670 million kilometers) from the sun, out near Jupiter. NASA said the comet will make its closest approach to the sun in October, scooting between the orbits of Mars and Earth — but closer to the red planet than us at a safe 150 million miles (240 million kilometers) away. Astronomers around the world are monitoring the comet — an icy snowball officially designated 3I/Atlas — to determine its size and shape. It should be visible by telescopes through September, before it gets too close to the sun, and reappear in December on the other side of the sun. The first interstellar visitor observed from Earth was Oumuamua, Hawaiian for scout, in honor of the observatory in Hawaii that discovered it in 2017. Classified at first as an asteroid, the elongated Oumuamua has since showed signs of being a comet. The second object confirmed to have strayed from another star system into our own —— 21/Borisov — was discovered in 2019 by a Crimean amateur astronomer with that name. It, too, is believed to be a comet. The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute's Department of Science Education and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.