Wildfires affect many aspects of a community beyond the charred and devastated landscape. During a major blaze, residents must deal with smoke, fire retardants, evacuations, power outages, disrupted supply chains, and more.
Often forgotten in the equation are the damaging effects wildfire has on domestic animals. Smoke-induced respiratory problems, exposure to firefighting chemicals, and injuries from running through barbed-wire fences are common.
Linda McLean, WSU Extension director for the Colville Reservation helps residents prepare for wildfire season through public workshops and a variety of fire-related resources. She urges all pet and livestock owners to create an emergency evacuation plan for the safe transportation and shelter … » More …
The Asian elephants at the Smithsonian’s National Zoological Park have inspired Janine Brown and other scientists for three decades. Brown heads up the Smithsonian Conservation Biology Institute in Fort Royal, Virginia, the world’s largest reproductive endocrinology lab. » More ...
“Life can multiply until all the phosphorus is gone, and then there is an inexorable halt which nothing can prevent. We may be able to substitute nuclear power for coal, plastics for wood, yeast for meat, and friendliness for isolation—but for phosphorus there is neither substitute nor replacement.”
The Greeks called phosphorus “the bearer of light,” a chalky white mineral that ignites spontaneously and gives pizazz to matchsticks and fireworks. Theories suggest it even arrived on Earth in a fiery meteorite crash billions of years ago.
The fifteenth element could also be called the bearer of life. Wound into DNA … » More …
I enjoyed reading “Waste Not” in the Spring ’17 issue of Washington State Magazine. I learned a lot and was especially intrigued by the part about microwave sterilization and preservation.
I thought I would clarify to readers that, while composting food waste still releases greenhouse gasses, if treated properly with balanced carbon-to-nitrogen ratios, aeration, and moisture, decaying food waste favors carbon dioxide and releases less methane than that same material would in a landfill, where moisture, aeration, and the rot recipe are far from optimal. Methane is a much more potent greenhouse gas than carbon dioxide.
Seattle chef Thomas Dodd’s customers demand the best, so the only steak on the menu is marbled, tender, and flavorful American wagyu.
He sees orders climb each week for the breed developed largely from Washington State University research to help Northwest ranchers compete with Japan’s famed Kobe beef and other specialty brands.
“When people were tasting it for the first time, they were kind of freaking out over how flavorful it is, saying things like it’s the best steak they’d ever had,” says Dodd, executive chef at Liam’s. “Now we’re starting to see this expectation because people know … or have heard about American wagyu.”
Body fat has gotten a bad rap in recent years. It’s understandable given that 70 percent of American adults are reportedly overweight or obese, costing $190 billion per year in related medical bills. But new research shows not all fat is created equal.
Washington State University professor of animal sciences Min Du says our bodies are equipped with both good and bad types of fat that naturally work together to balance weight and metabolism. The process—along with a little help from diet and exercise— involves an intricate interplay between white, beige, and brown fat—or adipose tissue.
“When most people think of body fat, they’re … » More …