It’s a girl! …The Polar Bear cub, born to mom Cora at Zoo Brno, had her first veterinarian exam, and staff confirmed the sex. The feisty female was born at the end of November 2015.
The cub is now almost five months old, and the Zoo is ready to give her a name. Fans can offer suggestions, until April 10, via the Zoo’s facebook page: https://www.facebook.com/zoo.brno/
The winning name will be announced, and the cub “Baptized”, on April 16!
Zoo Brno keepers had a watchful eye on the new family, after the cub’s birth, via a nesting box cam. Staff had also been working on getting Cora accustomed to necessary health checks, which would enable a successful inspection of the cub.
(ZooBorns shared news, photos, and video of the cub’s birth in early March: "Zoo Brno’s Polar Bear Cub Sticks Close to Mom".)
Polar Bears are native to the circumpolar north, including the United States (Alaska), Canada, Russia, Norway and Denmark (Greenland). They are at the top of the Arctic food chain and primarily eat seals.
Populations are declining due to the disappearance of sea ice, and experts estimate that only 20,000-25,000 Polar Bears are left in the wild. Some scientists believe if the warming trend continues, two-thirds of the Polar Bear population could disappear by the year 2050. They are currently classified as "Vulnerable" on the IUCN Red List.
Sad and entirely autobiographical. Originally appeared in Cosmopolitan.
Writes our anonymous submitter: “After a year of passive-aggressive and straight-up rude behavior, my roommate left me this card to sum up just how wonderful of a person she is. Safe to say we won’t be bunking together again next year?”
related: Oh, gaufre yourself.
Fred see’s food and he eats it.
Shhh- the cover and name of the new PostSecret book are a secret but you can pre-order it now; CLICK HERE.
I was discussing the last year or so of my life with my friend Brock yesterday. We were talking through the losses and tragedies I’ve suffered and whatnot, and I explained that I look at all of it as casualties for the greater good.
"I look at all I lost this year and I consider myself the luckiest person," I said. "I still have everything that truly matters. My eyes, my hearing, my health, my legs… I’m breathing and working every day. All of my losses are superficial. They were all elements of a life that was holding my real self back. The marriage, the company, the house, the lifestyle… All constructs of a life that isn’t really me."
"Your losses cleared the way for you to explore who you are?" he asked.
"Yeah, something like that," I said. "I consider losing all of that stuff the same as a farmer burning the fields to clear the weeds so that the soil is free to grow healthy, new crops."
Brock looked at me for a moment. “What is soil?” he asked me.
Now, Brock is a really, really wise dude. He’s brilliant, calm, open, aware and quite the conversationalist. But I had absolutely no idea where he was going with that question.
"Uh…" I replied. "It’s It’s nitrogen? Minerals? A safe and sound place for things to grow? The earth? The foundation of life? It’s the place you grow your roots? I dunno… What are you looking for as an answer?”
“It’s a bunch of dead things,” he replied.
I sat there stunned by the brilliant elegance of something so simple. The foundation for all life is comprised of the remains of former lives. Soil is compost. It’s manure. It’s decomposition. It’s rich mineral and nutrient content comes from the passing of other things. Thus, it takes tragedy and loss for growth to occur.
I’m still processing this. But I had to share it.
You are charged with one count of checking yourself out in the mirror, two counts of irresponsible couch usage, four counts of shower-to-bedroom carpet drippage, and seventeen counts of temporary nudity of the first degree.
How do you plead?
Photo from: here
Git 'er done!
And now for something completely different!
You may know that with all the rescued animals here, I’m vegan. That means for 4+ years now I’ve avoided all animal products as much as possible. (I was also vegetarian for several years before going vegan). But before all that, I used to looove korma. True korma is a sweet/spicy, yogurt-based Indian yellow curry. My favorite korma was from a restaurant in San Francisco called India Clay Oven. I rarely met a korma I didn’t like, but their recipe was my favorite. After missing korma for over a decade, I recently decided to find a good non-vegan korma recipe and try to vegan-ize it.
With 4 versions tried and eaten over the past month, I’m finally confident that this recipe is super tasty. It’s a little simpler than the recipe I started from, so I call it “Otter’s Vegan Korma Curry.” I tried versions with Beyond Meat and Gardein, but in the end, I prefer this combo of mushrooms, cauliflower and tofu. If you try this vegan recipe yourself, please comment and let me know what you think!
4 Tbsp olive oil
1 small onion, diced
3 cloves of a garlic bulb, minced
1 tsp ground ginger
1 1/2 tsp turmeric
1 tsp cayenne/red pepper (for medium; 1/2 tsp for mild, 2 tsp for hot)
2 tsp Indian garam masala
2 tsp Indian ground coriander
1 tsp cumin
1 1/2 tsp salt
1 pint sliced fresh crimini mushrooms
6 oz super firm tofu
1 chopped tomato
1/2 head of cauliflower
1 15oz (regular size) can coconut milk
1/2 cup cashew nuts or almond slivers
2 cups basmati white rice
Break the cauliflower into small florets and steam or boil until softened but not soggy (12 minutes steamed).
Start the rice. Use basmati rice, preferably from Pakistan. It makes a big difference. Follow directions on package using about 2 cups of rice. It likely takes about 20 minutes.
Using a high-sided pan over medium heat, add the onion and garlic to your olive oil and cook for 1 minute.
Add the spices: turmeric, cayenne, garam masala, cumin, salt, and coriander. Stir for 1 minute.
Add the chopped tomato and ginger, and then the tofu and mushrooms. NOTE: Adjust heat or add a bit more oil to ensure your spices aren’t burning.
Cook until the mushrooms and tofu soak up the spices (2-4 minutes). Add in your steamed cauliflower and cook another 1-2 minutes.
Stir in the entire can of unsweetened coconut milk. Let it all simmer for 5-10 minutes.
Right before serving, add the cashews or almond slivers. NOTE: Without the cayenne, you’ll need more salt. This recipe is a bit undersalted because of the variance in cayenne… adjust to your own taste.
Garnish with a bit of cilantro and serve over basmati rice.
Makes 6-8 servings. Re-heats well in the microwave and is great for freezing.
Cooking time: 25 minutes.
Note to self: plant your own gardens…
Note to self: the bad guys…
Early one morning in August, an aquarist at Jenkison's Aquarium in New Jersey came across some tiny surprises: several hundred Horseshoe Crab babies had hatched in an off-exhibit holding tank. They have been doing very well and some are now on exhibit in the aquarium's classroom to promote a message of shoreline conservation, as migratory shorebirds depend on Horseshoe Crab eggs for a food source during their long migrations.
The Atlantic Horseshoe Crab has been called a 'living fossil' because we find fossilized Horseshoe Crabs from over 200 million years ago. They are actually more closely related to spiders and scorpions than to crabs. This arthropod is in a class by itself though - Merostomata - which means 'legs attached to the mouth'. Trilobites that lived over 500 million years ago are actually a closer relative to this creature.
The Delaware Bay region is home to the largest population of the Atlantic Horseshoe Crab, which range along the east coast from Nova Scotia to the Yucatan. Three other species of Horseshoe Crab live in the coastal waters of Japan and Indonesia. Horseshoe Crab spawning usually takes place in May and June during evening high tides at full and new moons. The female will dig holes in the sand, depositing thousands of eggs at a time, and then drag the male over them to fertilize them. Incoming tide waters cover the nests with sand.
The Delaware Bay’s Horseshoe Crab population has declined by 90% over the last 150 years, mostly due to over-harvesting. Horseshoe crabs are used as bait for fishing, and their bright-blue blood is also used by the biomedical industry, as it contains a powerful bacterial decontaminant used in intravenous drugs. Biomedical harvesters use a catch-and-release method which is meant to reduce the mortality of these creatures.
As the number of Horseshoe Crabs in the area has declined, so has the number of eggs available for consumption by migrating shorebirds. Shorebird population numbers are plummeting as well, as many cannot gain the amount of energy needed to complete their migrations. One such bird is the Red Knot, which has been placed on New Jersey’s Endangered Species list. Many other shorebirds will be at risk as well if Horseshoe Crab populations are unable to rebound.