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New study reveals how ancient Puerto Ricans cooked

(University of Miami Rosenstiel School of Marine & Atmospheric Science) A new study by scientists at the University of Miami (UM) Rosenstiel School of Marine and Atmospheric Science, University of Miami (UM) College of Arts and Sciences, and Valencia College analyzed the fossilized remains of clams to reconstruct the cooking techniques of the early inhabitants of Puerto Rico. The results showed that Puerto Ricans over 2,500 years ago were partial to roasting rather than boiling their food as a soup.

Students lobby Congress on DACA and global warming – National Catholic Reporter

More than 1,500 students descended on Washington, D.C., this week, not for a rock concert or to demonstrate outside the impeachment hearings, but to lobby Congress on global warming and DACA, the program protecting immigrants who have lived in the…

Climate change expert outlines humanity’s role in speeding global warming – University of Birmingham

Professor Sir David Hendry Climate change expert Professor Sir David Hendry will explore how humanity has accelerated global warming when he delivers the annual China Institute Li Siguang lecture at the University of Birmingham on Wednesday 20th November. And his…

EurekAlert! fellowship spotlights early-career science journalists from Latin America, other emerging regions

(American Association for the Advancement of Science) Five early-career science journalists from emerging regions will attend the 2020 AAAS Annual Meeting as winners of the 2020 EurekAlert! Fellowships for International Science Reporters.

UNH researchers find climate change and turf seaweed causing ‘patchy’ seascape

(University of New Hampshire) Researchers at the University of New Hampshire find environmental developments caused by climate change are contributing to the transformation of the seafloor to a lower, more patchy seascape dominated by shrub-like seaweed which could impact species habitats and the structure of the food web.