Autumn snow dumps nearly a foot in Poconos, as hunting calendar heats upNoneWest Virginia knocks off No. 3 Gonzaga in overtime
Dutton promises teen ban won’t mean people need passports to log on
Leicester City have ended Steve Cooper’s reign as head coach after 157 days in a ruthless move decided by owner Aiyawatt Srivaddhanaprabha. Cooper has become the second Premier League managerial casualty of the season, with ’s board acting quickly amid fears that recent performances did not suggest any signs of improvement. The 44-year-old is understood to have been left stunned by his sacking, which was relayed to him by director of football Jon Rudkin on Sunday afternoon. His departure has been announced despite Leicester not being in the relegation zone. In his discussions with the club before taking the job, Cooper was told by Srivaddhanaprabha that survival was the sole aim for the season. The club were then under threat of a hefty points deduction for breaching profitability and sustainability rules [PSR] which they eventually saw off, citing a technicality in the process. However, Srivaddhanaprabha felt compelled to make the decision now and prevent last season’s Championship title winners from potentially sliding to a second relegation in three seasons. Leicester were severely criticised by supporters for not dismissing Brendan Rodgers earlier during their relegation season of 2022-23. Leicester’s players visited Copenhagen in the aftermath of the loss to Chelsea, for a pre-arranged ‘Christmas party’ – an excursion previously sanctioned by Cooper. Scenes of players including Harry Winks and Conor Coady were put out in the Danish press, allegedly showing them partying in Museo nightclub next to a sign saying “Enzo I Miss U”. With the squad not expected back for training until Tuesday, the club are hoping to make a new appointment later this week ahead of four matches in a fortnight starting with the trip to Brentford. Former Chelsea and Brighton manager , David Moyes and Ruud van Nistelrooy will emerge as realistic contenders. Potter held talks with Leicester before Cooper’s appointment but negotiations collapsed over a number of factors, including the uncertainty at that time over a potential points deduction. Though he was aware of the scepticism from many of the Leicester fanbase following his past association with Nottingham Forest, Cooper was planning for the future. During the international break he attended a recruitment meeting in which plans were outlined for the January transfer window. Yet the – managed by former head coach Enzo Maresca – was Leicester’s sixth of the season and leaves them two points above the bottom three. Cooper had intended to evolve Leicester’s style of play from Maresca’s ultra-dominant approach but fans have become increasingly frustrated by what they perceive as a team with no discernible identity. Cooper’s short tenure did include a number of clashes with players, including Jannik Vestergaard – who was at one point banished from training – Harry Winks and Hamza Choudhury. Denmark international Vestergaard also fell out with Rodgers and is believed to have been involved in a training ground confrontation with Cooper early into his reign. Leicester’s brutal move is certain to polarise opinion outside of the city, with the club only returning to the Premier League this season and in a period of transition. Cooper was appointed in June on a three-year contract, yet leaves the King Power Stadium after just 12 league matches in charge. Before the campaign started, many pre-season metrics all indicated that this was a bottom-three club. Internally, Leicester have been openly admitting that survival this season was the only focus. With the club reporting losses of nearly £200 million in the past two financial accounts, funds have been restricted though they did still sign seven new players. In September, it was announced that and are now expected to avoid punishment. Pre-season was not straightforward and rushed, ensuring a bumpy start. Maresca had instructed the club to scrap a lucrative tour of the United States so Leicester had to act quickly to put together a programme. A friendly in Germany against Rot-Weiss Weiler was abandoned because of poor weather conditions. The hotel did not have adequate air conditioning or WiFi. Cooper did secure victories over Bournemouth and Southampton but the defeat by Chelsea was their fifth match without a win. Leicester’s statement read: “Leicester City Football Club has parted company with Steve Cooper, who leaves his position as first team manager with immediate effect. “Assistant manager Alan Tate and first team coach and analyst Steve Rands have also left the club. Steve, Alan and Steve depart with our thanks for their contribution during their time with the club and with our best wishes for the future. “Men’s first team training will be overseen by first team coach Ben Dawson, supported by coaches Danny Alcock and Andy Hughes, as the club begins the process of appointing a new manager, which we hope to conclude as soon as possible.”None
Fermentation is turning microalgae into a sustainable superfood, delivering health breakthroughs like diabetes management and paving the way for greener, healthier diets. Review: Exploring the Potential and Challenges of Fermentation in Creating Foods: A Spotlight on Microalgae . Image Credit: Chokniti-Studio / Shutterstock In a recent review published in the journal Fermentation , researchers in Brazil explored the challenges and potential of using fermentation processes involving microalgae to produce nutritious, sustainable, and safe foods. They concluded that microalgae fermentation holds promise to support the development of healthy foods, including those with antioxidant, anti-inflammatory properties, and anti-diabetic properties, but called for consumer education to facilitate wider commercialization and acceptance. Fermentation in food production Fermentation is a naturally occurring metabolic process in which microorganisms, including fungi, yeast, or bacteria, convert sugars into simpler compounds by producing energy anaerobically or without oxygen. It is widely used in industrial and biological processes. Microalgae are photosynthetic powerhouses that produce nearly half of the Earth's oxygen while efficiently converting carbon dioxide into biomass, making them a vital player in combating climate change. Interest is growing in the applications of fermentation in food production, focusing on creating sustainable and nutritious foods using microalgae. Recent studies demonstrate that fermentation produces bioactive peptides with dipeptidyl peptidase-4 (DPP-IV) inhibition, which can improve insulin sensitivity and glucose regulation. Microalgae fermentation produces several beneficial metabolites, including volatile compounds, organic acids, and bioactive peptides, that enhance food's health benefits, nutritional value, aroma, and flavor. For example, antioxidant activity during microalgae fermentation is linked to phenolic compounds, which reduce oxidative stress and support metabolic health. Studies show that fermenting Spirulina can enhance antioxidant properties and regulate blood glucose levels. Bioactive peptides, for example, improve insulin sensitivity and help regulate glucose levels in the blood. This presents opportunities for foods that protect against disease and provide nutrition. However, microalgae-based foods face challenges related to consumer acceptance due to sensory factors. The fermentation process Microalgae are grown in restricted environments where nutrients, light, and temperature are carefully controlled before harvesting. Microorganisms and substrates are introduced to initiate the fermentation process. Submerged fermentation involves using liquid media to optimize scaling and nutrient control, while solid-state fermentation involves minimal water use and reduces the risk of contamination. Microalgae proteins are a game-changer: They offer an alternative to traditional animal proteins, acting as thickening agents and stabilizers in food products, which could transform the food industry. Fermentation improves nutrient absorption, introducing beneficial microorganisms that promote gut health. These processes also enhance the bioavailability of microalgal pigments like phycocyanin and carotenoids, which contribute to antioxidant and health-protective effects. For example, bioactive peptides found in these foods are known to support antioxidant activity, immune function, diabetes management, and cardiovascular health. Key studies have shown that fermenting Spirulina improves antioxidant activity, supporting glucose regulation, while fermenting Undaria and Sachharina increases antioxidant and antidiabetic activity. For Ulva and Sargassum seaweed, the fermenting process inhibited alpha-amylase, which prevented spikes in blood glucose. The process also develops unique aromas and flavors, which may increase acceptance of certain products. For example, fermentation using Kluyveromyces marxianus introduces floral and fruity notes, while lactic acid bacteria reduce undesirable earthy flavors. It may be used to create alternative protein sources for vegans and vegetarians, enhancing the sustainability of food production and reducing environmental impacts from land use. Fermentation and consumer perception The fermentation process modifies the texture and flavor of microalgae, offering possibilities for the food industry. Studies on various strains of yeast show that fermented Saccharomyces cerevisiae has fruity, milky, and cheesy notes. At the same time, Kluyveromyces marxianus imparts soap-like and floral flavors, and Debaryomyces hansenii introduces fruity and acidic notes. Lactic acid bacteria and Bacillus strains reduce undesirable earthy flavors and add unique flavors, respectively. Specifically for dairy products, adding Spirulina in yogurt can improve texture and odor acceptance, but higher concentrations may impart an unpalatable aftertaste. In probiotic yogurts, even distributions of Spirulina can improve palatability and acceptability. Similarly, Spirulina has been shown to enhance the texture and taste of crackers, crostini, and bread. Microalgae biodiversity is vast: There are an estimated 200,000 to 800,000 species of microalgae, but only about 50,000 have been described, leaving enormous untapped potential for innovation in food and biotechnology. However, despite their established nutritional benefits, microalgae are not commonly used in food, and how consumers perceive fermented microalgae food products remains inconsistent and dynamic. The growing interest in healthy and sustainable foods is offset by low consumer acceptance due to unfamiliarity. Sensory profiles strongly impact consumer perception. The strong odors, colors, and flavors introduced by pigments like chlorophyll, as found in powdered Spirulina, have an intense taste and may reduce appeal. Recent research emphasizes that transparent labeling and sustainability certifications can significantly improve consumer trust and willingness to try these products. Educating consumers on the benefits of microalgae may overcome these challenges, as a lack of awareness about the health benefits may hinder acceptance. In addition to health benefits, many consumers may view the sustainability and environmental benefits of microalgae favorably. Microalgae uses less water and land than the production of meat while absorbing greenhouse gases. Cultivating them can also use wastewater, conserving increasingly scarce freshwater resources, but production costs may be high. Large-scale production also faces challenges in ensuring efficient nutrient use and minimizing ecological impacts, such as land use changes or potential disruptions to local habitats. Awareness can be created through transparent and informative labeling, as studies have shown that consumers value clear information on sustainable and safe production practices. To build consumer trust, strict research and monitoring of environmental and food safety concerns are also required. Conclusion Current research suggests that microalgal fermentation produces bioactive peptides, which can lead to significant health benefits, particularly for managing diabetes. Such peptides offer an innovative and sustainable approach to complementing conventional treatments to improve patient outcomes and metabolic health. However, consumer acceptance of microalgae products requires clear regulations, ensuring sustainability, improving sensory profiles, and increasing awareness. Advances in biotechnological tools, such as optimized bioreactors and novel microbial strains, are essential to reducing production costs and enhancing product scalability. Before integrating microalgae into mainstream dietary patterns, technological research, and innovation must address safety, taste, and production costs. Exploring the potential and challenges of fermentation in creating foods: a spotlight on microalgae. Bürck, M., Lemes, A.C., Egea, M.B., Braga, A.R.C. Fermentation (2024). DOI: 10.3390/fermentation10120649, https://www.mdpi.com/2311-5637/10/12/649Commerce Department to reduce Intel's funding on semiconductors
West Virginia knocks off No. 3 Gonzaga in overtime
Bhaderwah artisans showcase crafts in ‘Vikas Bhi Virasat Bhi’ exhibitionAI Breakthrough Sparks Industry Buzz! NVIDIA’s Surprising New Moves.
EVLV LAWSUIT NOTICE: Evolv Technologies Investors are Notified of the Upcoming December 31 Deadline in Class Action Lawsuit – Contact BFA Law (Nasdaq:EVLV)
Heat seekersThis story is part of Traveller’s Destination Guide to Hawaii. See all stories . The Aloha State’s culinary scene is more enticing than ever, seasoned with a new sense of pride at the great bounty of produce and talent available. Chefs are experimenting in dynamic kitchens in Honolulu’s Chinatown and Ward Village neighbourhoods, while some of the best food and cocktails is enjoyed at hotels along Waikiki Beach’s golden miles. In 1991, a group of 12 chefs collaborated to start a food revolution in the islands. The Hawaii Regional Cuisine movement was born from deliciously diverse multicultural influences (the best of Polynesia, the US, Asia and beyond) and a passion for fresh, local ingredients, flavours and traditions. Many of those chefs, including Roy Yamaguchi and Peter Merriman, continue to change the game and impress palates to this day. Say cheers with a sunset cocktail at these world-class restaurants where a warm aloha welcome awaits. Eating House 1849 Waikiki Delicious food at International Market Place by a celebrity chef Roy Yamaguchi’s lifelong passion for Hawaiian fusion cuisine began when the Tokyo-born chef was a kid, visiting his grandparents’ tavern in Maui. It must have made a big impression on little Roy, because today his popular restaurants - many named Roy’s - are found in prime Hawaiian locations and further afield. Eating House 1849 Waikiki, located on the third floor of International Market Place, offers a relaxed ambience, warm service and mouthwatering local flavours. The ‘Aloha Hour’ menu, served from 4pm, is one of the best deals in town. Order a couple of the US$10 specials, including BBQ baby back ribs, poutine fries and chicken skewers, and you probably won’t need dinner. International Market Place, 2330 Kalakaua Ave, Honolulu. Phone: +1 808 924 1849. See royyamaguchi.com Fête Seasonal new American neighbourhood restaurant Fête’s founding chef and co-owner Robynne Maii brought honour to the Aloha State in 2022 when she was named the best chef in the US Northwest and Pacific region by the highly respected James Beard Foundation. It was the first time in nearly 20 years that a James Beard award had gone to Hawaii, and the first time ever that a woman of Hawaiian ancestry had won. Open since 2016 in Honolulu’s Chinatown, Fête is beloved by locals and food-obsessed tourists. The seasonal new American menu changes often, driven by local produce whenever possible. Order one of the specials, or go with a classic, such as the Korean fried chicken sandwich with kochujang sauce and Asian pear slaw. 2 North Hotel Street, Honolulu. Phone: +1 808 369 1390. See fetehawaii.com Giovanni’s Shrimp Truck Credit: iStock Tasty takeaway on Oahu’s North Shore What started as a humble food truck more than 30 years ago has become one of the most popular spots on Oahu’s North Shore. Giovanni’s Shrimp Truck serves simple, satisfying plates of prawns at reasonable prices, a foolproof business plan if ever there was one. The signature dish, a dozen garlicky shrimp scampi served on two scoops of rice, will set you back $US15 ($23). There’s a hot and spicy version, and a mild lemon butter option, but the purists insist on the scampi, drizzled with caramelised chunks of garlic. Beloved by locals and visitors alike, Giovanni’s now has three permanent locations and many more imitators. 66-472 Kamehameha Highway, Haleiwa. Phone: +1 808 293 1839. See giovannisshrimptruck.com Marugame Udon Credit: iStock Ever-popular spot for udon noodles and tempura First-time visitors to Hawaii might be surprised by the volume and variety of outstanding Asian food available in Waikiki. Thanks to a large population of people originally from Japan, Korea, the Philippines and other parts of Asia, it’s easy to find delicious sushi, Korean barbecue and adobo. For the best udon noodles and tempura, join the line at Marugame Udon. Made to order to ensure freshness, the noodles are served in umami-rich broth and can be topped with pork, beef, tofu or curry. The menu also includes crowd favourites like tempura prawns, teriyaki bowls and chicken katsu. One hundred per cent worth the wait for a table. 2310 Kuhio Avenue, Suite 124, Honolulu. Phone: +1 808 931 6000. See marugameudon.com House Without A Key Credit: Sunset Mai Tais, hula dancers and ukulele melodies Enjoy sunset from a ringside seat at House Without A Key, a beloved beachfront venue at the ritzy Halekulani hotel. Reserve an outdoor table from 6pm, when former Miss Hawaii winners elegantly perform traditional dances to the sweet sounds of Hawaiian music as the sun goes down. Feast your eyes on knockout views of Diamond Head and Waikiki Beach, as satisfying as the delicious fresh seafood, brick-oven flatbreads and cocktails on the menu. Continue the fun at Lewers Lounge, Halekulani’s intimate speakeasy bar. There’s live jazz music Tuesday through Saturday, and signature cocktails named for jazz standards by the greats, including Chet Baker and Ella Fitzgerald. 2199 Kalia Road, Honolulu. Phone: +1 800 367 2343. See halekulani.com Steak Shack Credit: Inexpensive takeaway steak and chicken plates on the beach Dining in Hawaii can be a wallet-buster, as cheap eats – other than McDonald’s and convenience store sandwiches – are hard to come by. No surprise then to see a constant long line of hungry locals and tourists at the beachfront Steak Shack kiosk, located on Waikiki Beach, just to the west of Outrigger Reef Waikiki Beach Resort. Grilled steak and chicken plates come with two scoops of rice and organic greens, from US$11.85 ($18). You won’t find a better deal in Waikiki. 104/ 2161 Kalia Road, Honolulu. Phone: +1 808 861 9966. See steakshackhawaii.com The Pig and the Lady Credit: Excellent pho and other Vietnamese dishes in Chinatown It’s worth taking an Uber from Waikiki to Chinatown for what many say is the most exciting restaurant in Honolulu. Owned and operated by a Vietnamese-American family, The Pig and the Lady’s menu zings with fresh Asian flavours. At lunchtime, it’s all about the specialty pho and hearty banh mi baguettes stuffed with slow-roasted beef brisket, roast pork belly, braised sardines or marinated tofu. In the evening, things are taken up a notch with seasonal specialties including scallop ceviche, snails in buttery puff pastry and lemongrass pork chop. The phenomenal twice-fried chicken wings, served with makrut leaves, pickled red onion, peanuts and ‘money sauce’, are a mainstay. A Brussels sprouts version keeps vegetarians coming back. 83 North King Street, Honolulu. Phone: +1 808 585 8255. See thepigandthelady.com Paia Fish Market Credit: Just-caught seafood in a fun and informal setting You won’t get the side-eye if you arrive in thongs and a wet cozzie at Paia Fish Market. They’re used to surfers and swimmers coming in straight from the beach, hungry and dripping. Simply line up to take your pick of the day’s local catch, listed on a chalkboard (once it’s gone, it’s gone, crossed out in white chalk). Depending on what the fishermen have hauled in, the list might include mahi mahi, ono, snapper, salmon and ahi. Enjoy the fresh fish charbroiled on a burger, sautéed in garlic butter, on a soft taco or in creamy seafood pasta. First opened in Maui in 1989, there are now four locations, including one under the Laylow Hotel in Waikiki. 2299 Kuhio Avenue, Honolulu. Phone: +1 808 200 0200. See paiafishmarket.com Morimoto Asia Waikiki Credit: Iron Chef Morimoto's flagship Hawaii restaurant Yes, chef! The place to go for delicious pan-Asian favourites including garlic prawns, pork gyoza, pad Thai and spicy tuna crispy rice. As you might expect from an Iron Chef, there are also surprises – an excellent duck Caesar salad, tuna pizza, kung pao cauliflower – to keep things interesting. The cocktail list also offers some unexpected twists, like duck fat-washed whisky, plus an impressive list of shochu, sake and Japanese beer. Located inside the luxe Alohilani Resort, chef Morimoto’s footprint includes Momosan, a more casual spot on the ground floor serving tasty ramen, bao buns and sushi rolls. 2490 Kalakaua Avenue, Honolulu. Phone: +1 808 922 0022. See morimotoasiawaikiki.com Duke's Waikiki Credit: Classic beachside bar/ restaurant for all-day dining and sunset drinks So you've just landed in Honolulu, you don't have a dinner reservation and you want to dive straight into the lei-wearing, aloha-greeting good times. Where to go? Duke's at Outrigger Waikiki Beach Resort is always a solid choice, but especially so on Sunday afternoons when musicians jam at the Barefoot Bar and locals gather for a sunset sesh. Comfort food classics like pulled pork sandwiches, panko-crusted calamari and fish tacos pair well with ice-cold tap beers and tropical cocktails. The fairly priced breakfast and lunch buffet is a good option to satisfy big appetites, or to soothe morning-after woes. 2335 Kalakaua Ave, Honolulu. Phone: +1 808 922 2268. See dukeswaikiki.com Roy's Hawaii Kai Credit: Neighbourhood family restaurant by Hawaii's most famous chef Roy Yamaguchi’s lifelong passion for Hawaiian fusion cuisine began when the Tokyo-born chef was a kid, visiting his grandparents’ tavern in Maui. It must have made a big impression on little Roy, because today his popular restaurants – many named Roy’s – are found in prime Hawaiian locations and further afield. At the always-busy original in Hawaii Kai (about a 30-minute drive from Waikiki Beach), guests have enjoyed views of Maunalua Bay for more than 25 years. Happy hour is a good time to visit for generous drink specials and pupus (small plates) like baby back pork ribs, fried brussels sprouts with balsamic, and pork belly with sambal. 6600 Kalanianaole Highway, Honolulu. Phone: +1 808 396 7697. See royyamaguchi.com Merriman's Credit: Modern Hawaiian gastropub by acclaimed local chef Award-winning chef Peter Merriman knows how to satisfy the hungry masses. At Merriman’s, his Hawaiian gastropub at Ward Village (one block from Ala Moana Centre), family-friendly dishes include Kalua Pig quesadilla, fresh fish tacos and chicken pot pie. Nightly specials range from fresh lobster and oysters du jour to roasted rack of lamb and prime rib. Equally good for groups, solo diners or couples, there are also Merriman’s locations in Maui, Kauai and the Big Island. Happy hour is the time to taste your way around the menu; plates typically range from $US6-10 ($9-15), while enjoying cocktails and wine specials for $US9 ($14). The famous mai tais with passionfruit foam are not to be missed. 1108 Auahi Street, Honolulu. Phone: +1 808 215 0022. See merrimanshawaii.com Mariposa Hidden gem at Ala Moana Centre for high tea and New American eats This ain’t your grandma’s department store restaurant. Located inside Neiman Marcus at Ala Moana Centre, Mariposa is much more than a pitstop for refuelling between sales; it’s a popular dining destination for New American nosh, where advance reservations are recommended. On the back wall, an enormous mural of hula dancers on the beach sets the decor tone, while slow-twirling ceiling fans create a soft breeze and relaxed ambience. A new Sunset Lounge menu – lobster rolls, arancini, specialty cocktails – is the perfect way to wind down after retail therapy. Inside Neiman Marcus Honolulu, 1450 Ala Moana Blvd, Honolulu. Phone: +1 808 951 3420. See www.neimanmarcushawaii.com Alaia Credit: North Shore standout worth a daytrip for farm-fresh dishes Recently unveiled after major renovations, Turtle Bay Resort has a new glow and a new direction at flagship restaurant Alaia. Executive chef Lyle Kaku is championing the local food movement, sourcing much of the produce from on-property Kuilima Farm. That includes fresh-harvested corn, the hero of a creamy corn pudding served with roasted chicken, and a light and bright trio of beets in zingy citrus dressing. If you’re staying at the resort on Oahu’s North Shore, we recommend eating your way through the entire menu over several days. If you’ve headed up from Waikiki on a daytrip, you have some tough choices to make. Turtle Bay Resort, 57-091 Kamehameha Highway, Kahuku. Phone: +1 808 293 6020. See turtlebayresort.com Mama's Fish House Credit: Wildly popular seafood-focused Maui restaurant with Polynesian vibes Hot tip: book this restaurant before you book flights to Maui. Reservations are snapped up three-to-six months in advance, so popular is Mama’s fresh seafood. The menu changes daily, featuring the best of what has been caught that morning, each piece of fish arriving with a little note to tell you which fisherman caught it and where. Recurring star attractions include mahi-mahi curry with mango chutney and macadamia nuts, and Hawaiian Kanpachi stuffed with crab and lobster. This is elevated dining, Hawaii-style, with the price tag to match. If you decide to try your luck as a walk-in, be in line before they open at 11am. 799 Poho Place, Paia, Maui. Phone: +1 808 579 8488. See mamasfishhouse.com Beach House Restaurant Credit: Epic ocean views and fine dining in Kauai Planning a spectacular Hawaii destination wedding or milestone birthday celebration? We know just the venue. On the green island of Kauai (cheekily known as the holiday spot of choice for newlyweds and nearly-deads), Beach House has won dozens of awards. The scene is set with palm trees, ocean breezes, island paradise vibes and outstanding service. Produce for the Pacific Rim menu is sourced from local farms and fishermen where possible, landing on diners’ plates in fresh lobster fettuccine, seared ahi tuna steak and more. The cocktails are excellent, with an emphasis on tropical flavours like guava, mango and lilikoi. Try the Monkeypod Mai Tai, made with organic rum, fresh lime juice, mac-nut orgeat, orange curacao and honey-lilikoi foam. 5022 Lawai Road, Koloa, Kauai. Phone: +1 808 742 1424. See the-beach-house.com For great holiday deals for Hawaii, visit MyHawaii.com.au How we travel Sign up for the Traveller Deals newsletter Get exclusive travel deals delivered straight to your inbox. Sign up now . Save Log in , register or subscribe to save articles for later. License this article Hawaii USA North America Food and wine Kristie Kellahan swapped life as a lawyer for the freedom and adventure of travel writing 20 years ago and has never looked back. Sydney-born, her commute home is a little longer now that she is based in New York City. Connect via Twitter . Most viewed on Traveller Loading
Squirrels might look like adorable, nut-hoarding furballs, but some are ruthless predators that hunt, tear apart, and devour voles. That's the startling finding of a new study published Wednesday in the Journal of Ethology -- the first to document widespread carnivorous behavior in these seemingly innocent creatures. "There is always something new to learn and wild animals continue to surprise us," lead author Jennifer E. Smith, an associate professor of biology at the University of Wisconsin-Eau Claire told AFP. "In a changing world with many technological advances, there is no replacement for direct observation of natural history, including watching the squirrels and birds that often visit our backyards." The observations were made this summer, during the 12th year of a long-term study conducted at Briones Regional Park in Contra Costa County, California. Between June and July, researchers recorded 74 interactions involving California ground squirrels and voles, with 42 percent of them involving active hunting of their fellow rodents. Co-author Sonja Wild, a postdoctoral researcher at the University of California, Davis, admitted she was initially skeptical of the reports brought to her by undergraduate students who first witnessed the behavior. "I could barely believe my eyes," said Wild. But "once we started looking, we saw it everywhere." It was previously known that as many as 30 species of squirrels opportunistically consume meat, ranging from small fish to birds. However, it was unclear whether this behavior stemmed from scavenging or active predation. The new study is the first to confirm that hunting is, in fact, a common behavior. Researchers observed squirrels crouching low to the ground before ambushing their prey, though more often, they chased voles, pounced, and delivered a neck bite followed by vigorous shaking. The study also found that the squirrels' carnivorous behavior peaked during the first two weeks of July, coinciding with a surge in vole populations reported by citizen scientists on the iNaturalist app. Other animals, such as raccoons, coyotes, and spotted hyenas, have been known to adapt their hunting strategies in response to human-induced changes in their environments. "In a changing world, it can be daunting to consider all of the challenges that human presence, habitat loss, and climate change impose on animals," said Smith. "Our study offers an exciting silver lining, demonstrating the incredible flexibility that some animals possess." Several questions still remain unanswered. Researchers hope to investigate how widespread hunting behavior is among squirrel species, whether it is passed down from parents to pups, and how it affects their broader ecosystems. ia/bjtNoneSenate Outlook Dims For Bill Charities And Nonprofits Worry Could Be Used Against Them