From the Community: December Edition
The following links highlight ecology from the month of December, but there are several science-related end-of-year lists floating around as well.
insects
Pest control resources fell as anti-terrorism efforts rose
The United States “war on terrorism” mobilized the federal government to take action to prevent a recurrence of the events of 9/11/01. Ten years and just over a month later, efforts that span two presidential administrations have led to a country that is more secure against one of Earth’s most dangerous species: humans. Unfortunately, an unwanted side effect has been…
Read MoreMississippi floods out humans and wildlife
In late April, two major storm systems across the Mississippi River watershed brought about one of the most catastrophic floods upon the Delta region in generations. Thousands of homes have had to be evacuated and there have been a number of deaths. President Barack Obama has declared bordering counties in Mississippi, Tennessee and Kentucky as federal disaster areas. The flooding…
Read MoreSnow fleas: helpful winter critters
As the Northeast of the United States was hammered by thundersnow this week, students, parents and perhaps those working from home had the opportunity to indulge in outdoor winter activities. For many, being in the snow again is losing its luster. As an Associated Press article noted, “The Northeast has already been pummeled by winter not even halfway into the…
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Insect-eating not (just) for the birds
Nutritious, chemical-free and all-natural, insects are featured as the main protein several Latin American, Asian and African countries. For example, in the Santander region of Colombia, leaf-cutter ants (called “hormigas culonas”) are sometimes eaten roasted, salted and have a slightly acidic taste. Mopane worms—the caterpillar for the moth Gonimbrasia belina—are popular in Botswana and are served dried or rehydrated with sauces and other ingredients.
Biodiversity is a delicate recipe
Picture a simmering pot of vegetable broth, the condensed flavors the basis for what will become a hearty corn chowder. Looking at the recipe, you know that before the broth was introduced, onions and garlic were sautéed in olive oil until they grew translucent. Then flour was added to form the roux. And you know after the broth is added,…
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