Zoos Plan to Publicly Dissect Lion Makes Denmark Again a Target of Outrage
It Takes a Suburb: A Town Struggles to Ease Student Stress
Lexington, Mass., is fighting the joy-killing, suicide-inducing performance anxiety so prevalent in turbocharged high schools. It has not been easy.
Boiling kills active bacteria, but a number of survivalist species of bacteria are able to form inactive seedlike spores that can survive boiling temperatures. After food is cooked & its temperature drops below 130°, these spores germinate & begin to grow, multiply, & produce toxins. Some of these toxins are heat-stable -- even boiling will not destroy them. Excellent article by Harold McGee in New York Times. #food_safety
September 20, 2016 Amidst massive public outcry, the Bureau of Land Management (BLM) last week stated that it was rejecting a recommendation to kill up to 45,000 wild horses and burros in holding facilities. "We are not going to sell to slaughter or put down healthy horses," a BLM spokesperson told the New York Times.
Do Microwaves Kill Nutrients in Food? "Every cooking method can destroy vitamins and other nutrients in food. The factors that determine the extent are how long the food is cooked, how much liquid is used and the cooking temperature. Since microwave ovens often use less heat than conventional methods and involve shorter cooking times, they generally have the least destructive effects."
Researchers have identified the cause of a Kansas farmer's mysterious death this summer as Bourbon virus. Thought to be transmitted by ticks, the virus "was fast-moving and severe, causing lung and kidney failure, and shock," The New York Times reported, killing the previously healthy man after only 10 days in the hospital.