“We’re amongst people who have had their lives ruined and are in upheaval,”Scott Ashford says. “Even though it’s exciting to see the things we’ve been doing research on in action, you can’t show any of that. It’s an emotional rollercoaster.”
Category: Stewardship
Strapped into a small holding device, the honeybee amiably wiggles its antennae. Like a toddler in a highchair, it seems to reach greedily for the dropper with sugar water that appears over its head. As its mouth opens, its tongue darts out for a taste of the sweet liquid.
Amy Schneider, a junior in zoology from Roseburg, Ore., is an intern with Terra magazine. She wants to write and do science and combines them whenever she can. Her interest in animals started at age three when she told her parents she would die if she didn’t get a pet guinea pig.
Categories
Salmon diets are skin deep
Scientists at the Oregon Hatchery Research Center look for clues to what salmon eat in an unlikely place: the mucus that fish produce on their skin.
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Green Tower
If your taste buds yearn for home-grown tomatoes, spinach, onions, garlic, lettuce, potatoes and cukes, but your garden is the size of a postage stamp, Al Shay has an idea for you.
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Shellfish on Acid
Whether or not you’re a fan of gulping down raw oysters doused with Tabasco, recent declines in the succulent Northwest shellfish are cause for alarm. That’s because the chemical changes in seawater that are harming oysters could have far-reaching effects on other ocean species as well.