Terence Houston May 3, 2013 No Comments
Here are some highlights from the latest ESA Policy News by Science Policy Analyst Terence Houston. Read the full Policy News here. NSF: SCIENCE COMMITTEE LEADERS WEIGH IN ON BEHAVIORAL RESEARCH INVESTMENT A letter to National Science Foundation (NSF) Acting-Director Cora Marrett from House Science, Space and Technology Committee Chairman Lamar Smith (R-TX) received a sharp [...]
Read more...Nadine Lymn Aug 17, 2011 One Comment
Monitoring Pacific Walrus: With the end of summer fast approaching, US Geological Survey (USGS) researchers are once again gearing up to radio-tag walruses on Alaska’s northwestern coast as part of the agency’s ongoing study of how the marine mammals are coping with declining sea ice. “Sea ice is an important component in the life cycle [...]
Read more...Molly Taylor Jun 1, 2011 One Comment
This post contributed by Molly Taylor, ESA Science Writing Intern. Something is afoot in Romania’s province of Transylvania, and it has nothing to do with Twilight. In a paper published recently in Biological Conservation, researchers from Romania, Germany and the Netherlands spent nine years studying populations of various species of newts, frogs and toads in [...]
Read more...Monica Kanojia Feb 23, 2011 No Comments
This post contributed by Monica Kanojia, Administrative Assistant/Governance for ESA. Amphibians have been around for hundreds of millions of years. They have survived numerous extinction events and yet somehow, in the past two decades, their numbers have been in severe decline. The population changes have been linked to many factors, including climate change and disease, [...]
Read more...Frog legs are a culinary tradition in many cultures—featured in French and Cantonese cuisine, among others—and have been showing up in American cuisine as well, often as a culinary curiosity. In a recent article in the Washington Post, for example, frog legs were presented as a delicacy that could become more popular with American consumers if presented in a new way.
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