The Northern Gulf of California is characterized by an extreme tidal range and temperature fluctuations between seasons, as well as a large variation in microhabitats along its shoreline. As a result, the intertidal regions exhibit a diverse and distinct collection of species that have adapted to these environmental conditions, with roughly 4.6 percent being endemic. Minimal knowledge of these ecosystems existed until the 1940’s, when the renowned author John Steinbeck accompanied marine biologist Edward Ricketts on an expedition with the purpose of documenting the biodiversity of the Sea of Cortez. Today, the majority of research in the Northern Gulf of California is directed by CEDO, the Intercultural Center for the Study of Deserts and Oceans. The purpose of this project is to compile a literature review of research on the intertidal areas of the Northern Gulf and produce an illustrated brochure that educates beach visitors on local biodiversity as a collaboration with CEDO and the Clean Beaches Committee of Puerto Peñasco. This brochure aims to increase respect and appreciation for these species, as increased tourism over the past few decades has led to detrimental effects on the ecosystem. Additionally, it serves to promote the success of the Blue Flag certification of El Mirador beach in front of Manny’s Beach Club.

All organisms perform best at a balanced point of intake where nutrients are ingested in specific amounts to confer optimal performance. However, when faced with limited nutrient availability, organisms are forced to make decisions which prioritize intake of certain macronutrients. While intake regulation has been more thoroughly studied in omnivores and carnivores, no research exists regarding lipid regulation in generalist herbivores. Traditionally, proteins and carbohydrates were thought to be the most important macronutrient for herbivore intake; however the large differences in lipid nutritional content between different plant species offers lots of potential for regulation of an important macronutrient. We studied whether generalist herbivores can regulate lipid intake, using the migratory locust (Locusta migratoria). Though herbivore protein and carbohydrate intake is well studied, less research studies regulation of lipid intake. We tested this by offering choice diets of varying carbohydrate and lipid content makeup and measuring consumption of each diet choice to determine overall carbohydrate and lipid intake. Four different lipid sources were used in order to control for taste or texture related confounds; canola oil, sunflower oil, grapeseed oil, and a lab designed synthetic oil based on the four most abundant fatty acids in common plant oils. On three out of four diet sources, groups evidences strong regulation of narrow intake target, with little disparity in overall intake of carbohydrate and lipid content between various choice diet treatments. Groups feeding on canola oil and sunflower oil based diets displayed the best regulation based on their having small disparities in intake between treatments, while those feeding on grapeseed oil based diets displayed wide variation in feeding behavior between treatments. Groups feeding on the synthetic oil based diet choice unexpectedly consumed much more carbohydrates than lipids when compared to all other groups. In conclusion, generalist herbivores are capable of regulating lipid intake.

The purpose of this cookbook and ingredient index is to simplify the reasoning behind eating a plant based diet--including how it can be beneficial to your health, and what benefits each ingredient provides. These recipes have been cultivated and modified over time to provide nutritious meals that are also tasty. I was introduced to healthy eating at a young age, and have been fascinated by it ever since. The recipes and information conveyed about a plant based diet have come from the many books read and research I have done on the subject. This paper will walk you through how I started this journey, and go on to show a basic overview of what makes up the foods we consume and why we need them. The cookbook portion of my Thesis contains recipes for breakfast, lunch, dinner, snacks, sauces, and dessert. Following the cookbook is an ingredient index that goes through the majority of ingredients used in my recipes, and what health benefits they provide. I hope that by reading this, others will be inspired to use more plant-based whole foods in their diet, and realize the healing that can come from them.