P. fumarii live in deep ocean thermal vents such as this "black smoker" in the Mid-Atlantic Ridge. Photo: NOAA
(05/10/12) Some bacteria like it hot, geyser hot, and some like it cold, refrigerator cold. Dr. Curt Stager and Martha Foley look at bacteria that thrive in extreme environments.
(06/05/03) Some bacteria like it hot, geyser hot, and some like it cold, refrigerator cold. Dr. Curt Stager and Martha Foley look at bacteria that thrive in extreme environments.
Blacksmith David Woodward sets in place the final piece of the weather vane he made for the Adirondack Carousel in Saranac Lake, which opens Saturday at 1 pm with a ribbon-cutting ceremony. Photo: Mark Kurtz.
Maine lobstermen are hauling in an unexpected catch: soft-shell lobsters, about a month ahead of schedule. Biologists aren't sure why, but lobster-lovers are are glad for the harvest — and know just what to do with it.
If there's one grilling tip to remember this Memorial Day weekend, it should be this: Flame is bad. Whether you're barbecuing OR grilling, a meat-eater or a vegetarian, here's how to keep your flavor from going up in smoke.
In Joseph Kanon's new spy thriller, <em>Istanbul Passage</em>, former intelligence aide Leon Bauer is caught in the complexities of post-World War II life, in a story of moral compromise and shifting loyalties.
U.S. oil production has been on the rise, and that's been widely noted. But the same is true throughout the Americas, which are now home to four of the world's top nine producers.
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Foundation · Schumann Foundation
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