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New flavors emerge from Peruvian cacao collection trip
Sep. 30, 2011 — New cacao types with unique flavors that are distinctly Peruvian have been identified by U.S. Department of Agriculture (USDA) scientists. These new flavors could one day be marketed like wine, by geographical provenance. Agricultural Research Service (ARS) scientists at the agency's Sustainable Perennial Crops Laboratory (SPCL) and Systematic Mycology and Microbiology Laboratory (SMML), both in Beltsville, Md., and Peruvian collaborators found these new cacao plants during collection expeditions in 2008 and 2009 in the Amazon Basin of Peru.Dr. Boyce Watkins: Black Teen Flash Mobs: A Frightening Result Of Chronic Political Neglect
Career firefighters Kevin McCullagh and Jerry Walsh had retired weeks before terrorists attacked the World Trade Center on Sept. 11, 2001. Their years at Ladder 126 in South Jamaica, Queens, were over. But when they heard the news, they didn’t hesitate to drive across the Hudson River and volunteer to support their fellow firefighters. McCullagh took along his retirement gift: a camcorder. Aware that history was in the making, he started filming snippets of what they saw from a firefighter’s perspective: a giant pall of smoke rising over the Manhattan skyline, ash a foot deep, firefighters sifting through a sea of rubble, little fires burning here and there, trees blown on their sides, gouges in buildings, and, yes, the collapsed Twin Towers.

