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Glacier retreat could disrupt water supply to Asias main rivers including Yellow, Yangtze, Brahmaputra, Mekong and Salween
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Decided to restring the cage quarter section that got damaged when I flubbed my first PPG launch. Luckily I found a diagram for the pattern. Ended up being a lot easier than I thought it would be. Ordered a couple other spare bits along with a little wire fishing tool to pull the string through the frame. 86,98,70, .04",B
Lack of data on pollution and habitat loss makes it hard to gauge wider effect of shale gas development in North AmericaContinue reading...
A dam at a waste pond on the site of a British Columbia mine burst last week, releasing 4.5m cubic meters of potentially toxic slurry into virtually untouched forestContinue reading...
Human-caused global warming is causing the upper troposphere to become wetter
Had a brief rain in just the right spot this afternoon. The creek ran and I sucked up another 2000 gallons - the creek tanks are full now (7500 gallons). 80,98,74, .30",B
Studies warn that climate change will threaten corn production in coming decades. Meanwhile, farmers are experimenting with new planting methods in hopes of slowing soil erosion from torrential rains.
Costata Romanesco is hands down my favorite zucchini.
I know that might sound strange, for zucchini isn’t the most interesting, vibrant, or glamorous of vegetables. Plus everyone likes to complain about how they have just way too much of it. I say to those lucky complainers, “You don’t have squash bugs, for if you did, you’d treasure each and every squash and blossom!” For some of us, the effort to grow zucchini means encounters with hoards of creepy grey bugs and the inevitable early death of one’s struggling plants. So if I’m going to open myself to squash bugs and anxiety over the early demise of my summer squash, then I’m going to grow a zucchini I get excited about. And Costata Romanesco is it.
There are three things that are special about this old variety. Each squash has ribs, the ridges that run along the long body of each one. A little hard to capture in a photo until you slice them, then you can see them as the ruffled, sculptured edges of each round of squash. I think they look wonderfully fetching and are truly so when a mass of the rounds is jumbled together. It doesn’t matter whether you steam or sauté them, either, because they will taste good.
Another virtue of the Costata Romanesco is its density. Somehow, this variety is less watery and the texture more firm, which makes it a much more satisfying summer squash to eat than others. Add to that the flavor, and you’re home. The flavor is, well, simply more squash-like. Some describe it as nutty. I think of it as down-to-earth. In any case, it’s there, and it has real taste, which cannot always be said of more modern squash.
The Costata (meaning ribs) is an Italian heirloom. Lots of companies stock seed packets for this gem. (Johnny’s, High Mowing Organic Seeds, Sustainable Seed Company, Fedco). Like many heirlooms, it doesn’t always produce as heavily as other zucchini, but the plants are big and robust and if you don’t want a glut of zucchini, why not choose the best and go with what it produces? Actually, I’ve always found that mine make plenty.
And one squash makes a a fast and neat little lunch for one.
A One-Zucchino Lunch for One
Time required: about 4 minutes
1 7-inch Costata Romanesco squash
Good olive oil
Fresh herb, such as dill, basil, marjoram
Freshly ground pepper
Lemon if you wish
Slice the squash crosswise into rounds about ¼ inch thick or a little more if you like it heftier.
Steam over boiling water for about 3 minutes —taste to make sure it’s done enough for you.
Turn it out onto a plate or better, a shallow bowl. Season with sea salt, a drizzle of good olive oil, some fresh herb, a few pine nuts, some pepper and a squeeze of lemon if you wish.
That’s it. Sit down and enjoy. Mop up the juices with a piece of bread.
And this is just the beginning. You might add halved Sun Gold tomatoes, thin shavings of Parmesan or aged Gouda cheese, a shower of very young arugula leaves, a slivered squash blossom —or just leave it as is.
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To mark World Elephant Day, the David Sheldrick Wildlife Trust has released behind-the-scenes pictures of efforts to save orphaned baby elephants in Africa, where up to 35,000 animals are killed for their tusks each year.
As elephant populations suffer losses from poaching, habitat destruction and human conflict, the charity travels across Kenya to treat injured adults and care for orphaned infants at its nursery.
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This iconic species should be listed under the Convention on Migratory Species and specific protection measures agreed