Parrots learn to make video calls to chat with other parrots, then develop friendships with each other
Researchers from Northeastern University, in conjunction with scientists from MIT and the University of Glasgow, conducted a study exploring the impact of teaching a group of domesticated birds to communicate using tablets and smartphones. The findings indicate that utilizing video calls may assist parrots in mimicking the communication patterns observed in wild birds, potentially enhancing their behavior and overall well-being in the homes of their owners.
Stellaria media, or chickweed, is often considered a nuisance or just something to throw to the chickens when found outside of its native habitat (Eurasia).
WELL I’m here to tell you that you are missing out on this actually delicious plant. It’s one of my favorite spring greens to eat raw. I pile it on top of sandwiches and use it in salads. It tastes like oak leaf lettuce with a dash of sweetness similar to corn.
Think about this FREE salad ingredient next time you’re looking at a $3 bag of wilty spring mix
Disco Elysium, but they're Quebecois French instead of European French. I realize this AU still wouldn't work because the religious basis of these swears does not exist in the DE universe lol. I just think it would be funny if they talked like northeastern Ontario francophones. Bonus original sketch of the pigs one under cut.
Post inspired by this Greek article. I picked half of the dishes in order to create an island and local exclusive list, then translated and summarized the info. The pictures have links and in most of the respective websites you can find the recipes in Greek.
Makarunes with Sitaka, Kasos island
Makarunes is thick penne-like handmade pasta which is served with caramelised onions and the special Sitaka cheese of Kasos island. Sitaka is so rare, it is sometimes hard to find even in Athens but some restaurants do have this dish in their menu.
Atherinópita (Smelt pie), Syros island
It is not truly a pie, but it is a dish produced from frying various small fish like sand smelts and bogues as well as onions all close together until they create a crust holding them together.
Photography: Χριστίνα Γεωργιάδου
Stuffed Hachles, Lesvos island
These are small baskets made of sun- and air-dried wheat kneaded with sour tarhana. They are usually stuffed with cheese, fresh tomato, herbs and spices but the filling is up to anyone's appetite really.
Sweet sefuklotí pie, Naxos and Tinos islands
Sefukloti or fesklopita is a rare pie that is actually a dessert, which is surprising (in Greek cuisine) because it looks exactly like a spinach pie. Sefukloti is a traditional recipe of these islands, particularly of the Catholics celebrating Christmas Eve (The Cyclades islands have the largest presence of Catholic Christians in Greece.) The pie is made of swiss chard, rice, sugar, molasses, walnuts, raisins, cinnamon and clove. The crust is kneaded with orange juice. Some also add onions and leeks, which also do not prevent this pie from working perfectly as a dessert. Before the serving, sefukloti is dressed with sesame seeds and honey.
Anthógalo with eggs, Réthymnon, Crete island
Anthogalo or Staka is produced exclusively in Crete island. It is made of the salted fats of sheep milk. In this recipe, eggs are fried with anthogalo which works here like butter. The eggs are buttered by the anthogalo, while parts of it curdle and form cheese pieces during the frying.
Aliaða & Vakalaópita, Cephalonia island
Aliaða is the local version of the Greek garlic dip "skorðaliá". Aliada is made of garlic, potatoes and the juices of boiled cod or octopus. The latter turns the dip a burgundy colour. Besides the famous fried cod that is enjoyed everywhere in Greece, in Cephalonia cod is also used to make "Vakalaópita”, a cod fish pie, in which the crust and the filling are kneaded with wine and vinegar.
Rhodian pungiá, Rhodes island
These are wild greens pies baked in special local traditional pans. The wild greens are not boiled before they are added to the pie but they are salt dried. The juice that is produced by this process is mixed with olive oil and is used as a dressing for the pie when it's served.
Anthos, Andros island
Anthos means flower. In Andros island it is also the name of the local spoon sweet, made of lemon flowers as well as the flowers of other citrus plants. It is fragrant, chewy and is considered an aristocratic dessert with limited production. It is a pretty hard recipe, because the flowers must be picked at the right time of the season and the cooking must be very careful so that the sweet won't get bitter and dark.
Saw this on Reddit, could this be a coydog? https://www.reddit.com/r/animalid/comments/105o3g4/local_residents_page_in_mi_cant_decide_if_this_is/?utm_source=share&utm_medium=ios_app&utm_name=iossmf
I don’t know much about them as I don’t have coyotes in my country but I love learning form your account and seeing the massage variation in them, thank you for posting
So here's the picture of the coyote in question:
And images of the subspecies in that area, Canis latrans thamnos:
The Great Lakes/Northeastern coyotes are one of my favorite subspecies. They have a very unique skull shape and build since they're in this transitional space between the western subspecies and the Eastern Coyote (Canis latrans "var.").
Red coyotes are a very common morph among Eastern coyote subspecies. You see them in almost every Eastern state, and especially within the Northeastern subspecies. Though the theory is that this coloration was introduced into coyote population from dogs, many Northeasterns seem to be this color because it's just beneficial to the environment they live in. I'd need to find the image but there's a trial cam photo of a Northeastern coyote in the woods up there and it blends almost perfectly into the landscape. Coyotes are known for being incredibly adaptable and, as we've seen in Eastern Coyotes, if it's an adaptation they benefit from in a particular area, it spreads realtivly quickly through the populations. I've also wondered if because they look very dog-like from a distance is why you see a lot of them in urban environments (little bit of urban camouflage because the average person would see that color and think they're dogs, so they're left alone and can spread those genes). Here's a group of red Northeastern ones living in downtown Chicago:
There's nothing about the image of that coyote to make me think it's a high content coydog. Read through a lot of the comments on reddit and all these "dog traits" people are looking at are just traits common within that subspecies. I haven't seen a ton of studies done on the Northeastern subspecies but the Eastern Coyotes which are more know for hybridization are still predominantly coyote with admixtures of dog, gray wolf, and eastern wolf within thier lineage. Basically, unless the animal is captured and tested, it's a safer bet to consider it a coyote until proven otherwise.
There was a black coyote that caused a big scene several years ago who was seen actively playing with and befriending dogs. The public was convinced he was a coydog because of his coloration and behavior. He was eventually captured and taken to a conservation center and samples from him were sent to UC Davis. No recent dog lineage was found. He was just a black coyote. His name's Carmine and he's adorable btw
There's also this little lad who was tested and is confirmed to be an F1 coydog. From a distance he would look like a typical coyote, but he's half border collie.
Morphology alone is not the best indicatator for whether or not coyotes have high content of dog or wolf in them, especially if you aren't aware of the differences between the subspecies. Genetic testing is the only way to 100% confirm whether they do or not. Just from that one pic and knowing what area the coyote is from, I definitely think it's a just Northeastern coyote.