Put a dolphin’s front flipper in an X-ray machine, and you will see a surprise: an arc of humanlike finger bones. The same goes for a sea turtle, a seal, a manatee and a whale. All of these animals had four-legged ancestors that lived on land. As their various lineages adapted to life in the water, what had been multidigit limbs slowly transformed into flippers.
University of Hawaii scientists are leading one of the newly announced key projects on a worldwide network of telescopes called the Las Cumbres Observatory (LCO) global telescope network. Using thousands of hours of observing time, the scientists will investigate the neighborhoods of young stars where planets are thought to be forming.
The Hawaii Forest Institute has been awarded an $8,979 grant to encourage Hawaii’s residents and businesses to grow native Hawaiian and Polynesian-introduced (“canoe”) plants, as well as to increase public awareness of the value and benefits of planting native plants and trees.
During the summer, my cooking takes a noticeable shift. I put traditional composed dishes — like, say, a lasagna or roast chicken with potatoes — on the back burner in favor of one-bowl vegetable grab-bags to eat all the peak-summer produce I can get my hands on. This salad is one of those dishes, and I’ll eat it over and over until the vegetables vanish from the markets.
A salad without dressing is just a pile of limp, uninspired lettuce.
Do you store garlic bulbs on the kitchen counter or in the refrigerator or pantry? You might want to rethink that.
If there’s any task I hate more than hauling out a week’s worth of garbage to the curb on the eve of trash day, it’s having to clean out the fridge beforehand to get rid of all the uneaten leftovers.