Strawberry Fields, Never… Pesticide reformers are raising the alarm about methyl iodide, a fumigant being considered for use in California. The state’s Department of Pesticide Regulation – hardly an environmentalist agency – has found the chemical to be one of the most toxic in existence, according to a July 7 Pesticide Watch press release. It may even be more poisonous than methyl bromide, the dangerous strawberry fumigant it is proposed to replace. But, the group alleges, pesticide manufacturers and conventional strawberry growers are pressuring the governor to override the scientific review process and permit methyl iodide this summer. At least five Nobel Laureates in chemistry have protested the pesticide’s federal registration. [KA]

Steelhead Floundering… It’s been a rough year for threatened Carmel River steelhead. Only 116 adults were counted at the Los Padres and San Clemente dams in the 2008-09 migration season, compared to 570 returns last year. The Monterey Peninsula Water Management District suspects suppressed ocean conditions as the cause of this year’s low returns, but the longer-term slump is likely due to California American Water’s overpumping from the Carmel River. On June 25, the Carmel River Steelhead Association and the Sierra Club challenged Cal Am in federal court for diverting almost three times more water from the river than federal agencies allow. CRSA continues to seek volunteers for juvenile steelhead rescues in the Carmel River, Wednesdays and weekends. [KA]

Sardine Rush… Sardine season started July 1 – and it looks like this is going to be an epic year. “Zillions and zillions of sardines,” is how Monterey Harbormaster Steve Scheiblauer put it. Since a seasonal West Coast-wide quota for the sardine fishery took effect July 1, Monterey’s Wharf Two has been wet with slippery silver at sunrise. As of July 6, fresh-off-the-dock sardines can be found along Monterey’s waterfront at Cafe Fina (mesquite barbecued), Whaling Station (sautéed and grilled) and Trattoria Paradiso (grilled with marinara). You may also find them in other fresh-fare restaurants and at local farmers markets. But the sardine feast will be fleeting: The summer season is expected to last only a few weeks, until the West Coast quota is reached. [KA]