Batrachochytrium dendrobatidis – Bd for short – causes a disease called chytridiomycosis that affects a frog’s ability to absorb water and electrolytes through its skin. By 2007, Bd had spread around the world and had been implicated in the decline or extinction of some 200 species.A new study finds that hybridization between a native strain of Bd and the one that’s caused the global pandemic can lead to greater infection rates and illness strength than either can alone.It was conducted by researchers from universities in Brazil and the U.S. who looked at infection in several frog species in Brazil’s Atlantic Forest. They chose that region because of its high amphibian biodiversity (despite being one of the most deforested ecosystems on the planet), as well as because it is the only known region in the world where multiple strains of Bd coexist and hybridize.The researchers say their results indicate frogs may face a future even more dire than anticipated as different strains of Bd spread around the world and combine into more harmful forms. They call for increasing global monitoring efforts to detect these shifts before they lead to new outbreaks. A fungus that has decimated frog populations around the world could get even deadlier, according to new research. The study found that hybridization of different types of the fungus creates strains that can cause greater mortality in frogs. And it warns that deforestation could make this impact worse.The fungus is called Batrachochytrium dendrobatidis – Bd for short – and it causes a disease called chytridiomycosis that affects a frog’s ability to absorb water and electrolytes through its skin. Scientists first started to take notice in the 1970s when frog populations in Central and South America started disappearing. By the 1990s Bd had spread around the world, likely aided by the laboratory trade in African clawed frogs and invasions of American bullfrogs. By 2007 it had been implicated in the decline or extinction of some 200 species.Today, biologists consider it one of the biggest threats to amphibians globally.Some research has offered a bit of hope for frogs, with a study published earlier this year in Science finding populations may be able to develop resistance to Bd.But a new study published last week in Scientific Reports adds another hurdle for frogs, finding that hybridization between a native strain of Bd in Brazil and the one that’s caused the global pandemic can lead to greater infection rates and illness strength than either can alone.The study was conducted by researchers from universities in Brazil and the U.S. who looked at infection in several frog species native to Brazil’s Atlantic Forest. They chose that region because of its high amphibian biodiversity (despite being one of the most deforested ecosystems on the planet) and because it’s the only known region in the world where multiple strains of Bd coexist and hybridize.Deforestation for agriculture and other development have reduced Brazil’s Atlantic Forest to less than 15 percent of its original extent. Some scientists estimate that less than 7 percent may remain.Scientists believe the Brazilian strain of Bd (Bd-Brazil) evolved along with amphibian populations there and, because of this, is not as harmful to them as the Global Pandemic Lineage (Bd-GPL). But when the team compared infection and illness rates of the two types of Bd and a third hybridized one, they found that the latter had a significantly worse impact on two of the three frog species they examined.The researchers write that this effect may be due to a phenomenon called “hybrid vigor” (also referred to as “heterosis”), by which the sudden surge in genetic diversity caused by hybridization leads to a more dramatic expression of advantageous physical traits. Take, for example, mules, which tend to be stronger (and smarter, according to at least one study) than either their horse or donkey parents. The same might be happening for Bd. Combining the genes of different strains of Bd could make a hybrid strain even stronger than Bd-GPL.Another reason why hybrid Bd may be affecting frogs so profoundly is reduced genetic diversity in the frogs themselves. The authors write the pumpkin toadlet (Brachycephalus ephippium), one of the frog species that experienced high death rates when infected with the strain, lives in isolated, patchy habitats that “may have limited its exposure to pathogens throughout its evolutionary history or lowered its immunogenetic diversity.”The pumpkin toadlet (Brachycephalus ephippium), endemic to Brazil’s Atlantic Forest, is highly susceptible to the hybrid Bd fungus, according to the new study. Photo by Gui BeckerThe study’s results appear to be already playing out in the real world, with previous research from the team finding that frog populations are declining and disappearing more quickly in the zone where the two Bd strains are known to hybridize.And they warn that deforestation “may tip the host-pathogen balance further in favor of the pathogen” as habitat loss stands to increasingly isolate frog populations, further reducing their genetic diversity, while “even the most fragmented landscapes in the Atlantic Forest” don’t seem to be a barrier to Bd.The researchers say their results indicate frogs may face a future even more dire than anticipated as different strains of Bd spread around the world and combine into more harmful forms. They call for increasing global monitoring efforts to detect these shifts before they lead to new outbreaks.“With globalization facilitating pathogen spread across continents, hybridization of chytrids might lead to new epidemic waves reducing amphibian biodiversity in both tropical and temperate regions,” said study coauthor Gui Becker, assistant professor of biological sciences at the University of Alabama. Popular in the CommunitySponsoredSponsoredOrangutan found tortured and decapitated prompts Indonesia probeEMGIES17 Jan, 2018We will never know the full extent of what this poor Orangutan went through before he died, the same must be done to this evil perpetrator(s) they don’t deserve the air that they breathe this has truly upset me and I wonder for the future for these wonderful creatures. So called ‘Mankind’ has a lot to answer for we are the only ones ruining this world I prefer animals to humans any day of the week.What makes community ecotourism succeed? In Madagascar, location, location, locationScissors1dOther countries should also learn and try to incorporateWhy you should care about the current wave of mass extinctions (commentary)Processor1 DecAfter all, there is no infinite anything in the whole galaxy!Infinite stupidity, right here on earth.The wildlife trade threatens people and animals alike (commentary)Anchor3dUnfortunately I feel The Chinese have no compassion for any living animal. They are a cruel country that as we knowneatbeverything that moves and do not humanily kill these poor animals and insects. They have no health and safety on their markets and they then contract these diseases. Maybe its karma maybe they should look at the way they live and stop using animals for all there so called remedies. DisgustingConservationists welcome China’s wildlife trade banThobolo27 JanChina has consistently been the worlds worst, “ Face of Evil “ in regards our planets flora and fauna survival. In some ways, this is nature trying to fight back. This ban is great, but the rest of the world just cannot allow it to be temporary, because history has demonstrated that once this coronavirus passes, they will in all likelihood, simply revert to been the planets worst Ecco Terrorists. Let’s simply not allow this to happen! How and why they have been able to degrade this planets iconic species, rape the planets rivers, oceans and forests, with apparent impunity, is just mind boggling! Please no more.Probing rural poachers in Africa: Why do they poach?Carrot3dOne day I feel like animals will be more scarce, and I agree with one of my friends, they said that poaching will take over the world, but I also hope notUpset about Amazon fires last year? Focus on deforestation this year (commentary)Bullhorn4dLies and more leisSponsoredSponsoredCoke is again the biggest culprit behind plastic waste in the PhilippinesGrapes7 NovOnce again the article blames companies for the actions of individuals. It is individuals that buy these products, it is individuals that dispose of them improperly. If we want to change it, we have to change, not just create bad guys to blame.Brazilian response to Bolsonaro policies and Amazon fires growsCar4 SepThank you for this excellent report. I feel overwhelmed by the ecocidal intent of the Bolsonaro government in the name of ‘developing’ their ‘God-given’ resources.U.S. allocates first of $30M in grants for forest conservation in SumatraPlanet4dcarrot hella thick ;)Melting Arctic sea ice may be altering winds, weather at equator: studyleftylarry30 JanThe Arctic sea ice seems to be recovering this winter as per the last 10-12 years, good news.Malaysia has the world’s highest deforestation rate, reveals Google forest mapBone27 Sep, 2018Who you’re trying to fool with selective data revelation?You can’t hide the truth if you show historical deforestation for all countries, especially in Europe from 1800s to this day. WorldBank has a good wholesome data on this.Mass tree planting along India’s Cauvery River has scientists worriedSurendra Nekkanti23 JanHi Mongabay. Good effort trying to be objective in this article. I would like to give a constructive feedback which could help in clearing things up.1. It is mentioned that planting trees in village common lands will have negative affects socially and ecologically. There is no need to even have to agree or disagree with it, because, you also mentioned the fact that Cauvery Calling aims to plant trees only in the private lands of the farmers. So, plantation in the common lands doesn’t come into the picture.2.I don’t see that the ecologists are totally against this project, but just they they have some concerns, mainly in terms of what species of trees will be planted. And because there was no direct communication between the ecologists and Isha Foundation, it was not possible for them to address the concerns. As you seem to have spoken with an Isha spokesperson, if you could connect the concerned parties, it would be great, because I see that the ecologists are genuinely interested in making sure things are done the right way.May we all come together and make things happen.Rare Amazon bush dogs caught on camera in BoliviaCarrot1 Feba very good iniciative to be fallowed by the ranchers all overSponsored Citation: Greenspan, S. E., Lambertini, C., Carvalho, T., James, T. Y., Toledo, L. F., Haddad, C. F. B., & Becker, C. G. (2018). Hybrids of amphibian chytrid show high virulence in native hosts. Scientific Reports, 8(1), 9600.Feedback: Use this form to send a message to the editor of this post. If you want to post a public comment, you can do that at the bottom of the page. Amphibians, Animals, Atlantic Forest, Chytridiomycosis, Deforestation, Environment, Forests, Frogs, Fungi, Genetics, Herps, Mata Atlantica, Research, Wildlife Article published by Morgan Erickson-Davis
Active Eats Energy Bar Bites: a mixture of Chocolate, Nuts, Dried Fruit, and DatesReplacing the odd but popular avocado mousse dessert from last year, these energy bar bites sure aren’t visually appealing, but were actually a fascinating taste treat. They were most similar to brownies in texture and flavor, but you can definitely tell they’ve been “healthy-fied” with the sweetness of the dates and dried fruit coming through. I wouldn’t rush back to these, as there are far better desserts around the festival, but they are a fun way to trick kids into eating something slightly more nutritional than a candy bar.Almond OrchardCreamy Spinach and Artichoke Dip with Pulled Chicken, Toasted Blue Diamond Almonds and Parmesan Cheese served with Nut Thins CrackersI was a little sad to see my favorite dish from Almond Orchard last year disappear in favor of this scaled down version this year, but have no fear – it’s actually much tastier than it looks. This is your basic spinach artichoke dip, creamy and full of herby, zesty flavor, with the addition of pulled chicken in the dip. The almonds are, frankly, an afterthought here (though I imagine the dip is made with almond milk, you can’t tell), but that’s ok – it’s flavorful and filling on its own. This is a solid pick as a snack in the cooler weather towards the end of the festival.BrazilMoqueca: Brazilian Seafood Stew featuring Scallops, Shrimp, and White Fish with Coconut Lime Sauce and Steamed RiceI have to be honest, this doesn’t look super appealing and didn’t taste all that great. I tried several bites, trying to get any coconut or lime from the sauce, to no avail. The white fish was bland and a little tough, while the shrimp and scallops were a tad fishy. For such a colorful booth usually packed with flavorful dishes, this was a miss, for me.Cheese StudioMaple Bourbon Boursin Cheesecake with Maple Bourbon Cream, Caramel, and Pecan CrunchRun, don’t walk, to try this. I am not a big maple person (maple-flavored desserts tend to be way too sweet for me), but this had the perfect balance of savory creaminess from the cheesecake base and caramel/maple/pecan flavors from the toppings. This is fall on a plate, which may not be as convincing to your brain that it’s fall in August as it is in October, but it’s definitely worth a shot. I will be grabbing one of these every time I visit the festival, it was that delicious.ChinaXi’an Pancake with BeefA dark horse for one of the more interesting and fun dishes I sampled, this crepe pancake stuffed with spicy braised beef grew on me with every bite. China’s booth sometimes skimps on originality, but I really liked this dish the more I tried it. The crepe pancake is packed with scallion flavor, and the beef inside had a ton of spice and savory sweet notes to it – there was a lot going on and I was very into it. This dish is one that is best enjoyed fresh – if the pancake sits out too long, it can take on a tough texture, so wrap it like a burrito and enjoy as you are walking to your next booth. I can’t wait to try this dish again on my next festival visit.Chicken Dumplings with Chinese SlawTwo rather plain dumplings and a whisper of crunchy slaw – this plate was a little sad, even though it was still totally edible and enjoyable. China booth has tried dumplings in the past, and they’re usually just fine – this is no exception. The chicken filling is simple and inoffensive, and kids will find the mild flavors of these dumplings palatable. But different, these are not; skip if you want to save money and stomach space for more adventurous items.Earth EatsThe Steakhouse Blended Burger: Blended Beef and Wild Mushroom Slider with Brie Cheese Fondue, Arugula, Truffle, and Blue Cheese Potato Chip on a Brioche BunThis is a very tiny slider, no more than about 3 bites in total, and while there seems to be a ton of flavors going on in the description, I missed more than a few of them actually tasting the burger. The beef burger itself is well-seasoned and cooked, with a few hints of mushroom earthiness, but not much (so if you hate mushrooms, you may still enjoy this burger). The cheese sauce topping the burger had good strong Brie flavor, but the potato chip was really just there for soggy crunch – nothing here tasted like truffle or blue cheese. As a slider, this is fine, but I much preferred the second slider option at the booth…The IMPOSSIBLE Burger Slider with Wasabi Cream and Spicy Asian Slaw on a Sesame Seed BunI know what you’re thinking – there’s no way a vegetarian burger could be better than the real thing. If you haven’t tried an Impossible Burger yet, I could definitely understand it. But this burger has the same look and feel as real meat – it’s uncanny how “real” it is. The texture of a cooked burger is a lot like a well-done beef burger – not dry, but not overly juicy either. The crunchy, zesty slaw on top of this burger really complemented the savory “meat” flavor, and made it stand out with fresh flavor compared to the beef slider. Definitely a surprise favorite for me, I was still thinking about this dish after nearly 8 hours of tasting – a high compliment.Suja Cold-Pressed Juice FlightOriginally, Earth Eats was supposed to feature a Kombucha flight, which I was kind of excited about given how trendy it was. Unfortunately, it seems something changed before opening day, and this swapped to a flight of Suja cold-pressed juices. Available in your local grocery store, I wouldn’t spend the money on this flight or individual flavors unless you’re absolutely craving something fresh. The Uber Greens flavor was downright atrocious, and the Vibrant flavor had… well, no flavor. But the Mighty Dozen mix was bright with tons of ginger and herb flavors over top of lots of fruity notes – I was a fan of this, and finished it alongside my veggie burger.Flavors from FireCharred Chimichurri Skirt Steak on a Smoked Corn Cake with Pickled Vegetable Slaw and Cilantro AïoliIf you can stand the smoke from the grills at this booth, this dish might be worth a visit (if you aren’t already enamored with the fan-favorite piggy wings). It’s a pretty simple dish – charred steak (with a hint of herb flavor; sadly the chimichurri is an afterthought) sits atop a really tasty smoked corn cake (think: pan-fried cornbread but creamier inside) and topped with a pretty standard creamy slaw. The steak on my portion was a tad on the tough side, requiring a lot of chewing effort for minimal reward. But the corn cake underneath was great, and the slaw was cool and refreshing, enough to make this a mild success and a dish I’d recommend if you’re a steak lover.Hops & BarleySlow-Braised Beef Brisket “Pot Roast Style” with Horseradish Cream and Crispy Fried Onions on a Potato Roll with Pickled VegetablesI wouldn’t run towards this dish, but simpler eaters who like spice may find this a good option. The pot roast on this plate was a tad on the tough side, dried and in desperate need of some jus. However, the horseradish cream and pickled veggies blew my face off with spice, a nice surprise in a normally tame booth. My dining companion, however, never tasted the spice – it seemed to be inconsistent from bite to bite. The potato roll and crispy fried onions are as simple as they sound, not really lending much to this dish. Overall, this is a “proceed with caution” plate – it’s simple and could be good, but also could be a waste of money depending on how dry the pot roast is.Islands of the CaribbeanRopa Vieja Empanada with Tomato AïoliThere’s always one – a dish that, by the time I arrive at the booth after eight hours of sampling, they’re just plain out of. I was a little bummed not to get to try this, as I’d heard raves from others earlier in the day, but sadly, it’ll have to wait til next visit.Jerk-Spiced Chicken Lollipop with Roasted Sweet Plantain Salad and Mango Chutney YogurtI really wanted to like this dish; sadly, I really didn’t like this. The chicken lollipop I got was, by luck, pretty poorly seasoned, with most of the jerk spice rubbed off, leaving only fatty, unrendered chicken skin and bland meat. The sweet plantain salad is served cold, which to me was a bit off-putting, even though I loved the splash of acidity from the salad’s dressing and the mango chutney yogurt. Hopefully this dish is better on a second go-around, but I’m not rushing back to try it.ItalyFritto Misto: Crispy Shrimp, Zucchini and Sweet Potatoes with a Spicy SauceOh, Italy. You always try. I’ll give you that. In all honesty, I didn’t have high hopes for any of this booth’s new dishes, but the fritto misto was definitely the high-achiever of the bunch. A simple mix of fried shrimp, zucchini, and sweet potato fries topped with a spicy aioli, I was pleasantly surprised by the well-seasoned, crispy breadcrumbs on the fried pieces, and the nice mild flavor from the well-cooked shrimp. I would’ve gone without the spicy sauce and just taken a squeeze of lemon juice over top of thisPollo Alla Cacciatora: Braised Chicken Thigh, Mushrooms, Tomatoes and Parmesan PolentaDo you like chicken? Do you *only* like chicken? Then this might be a good choice for you! This braised chicken thigh was tender and juicy, served in a basic tomato sauce with a small portion of parmesan polenta (easily ignored if you are picky and don’t love the texture). Picky eaters and kids might find this up their alley if they can deal with the mushrooms. Personally, I found it “fine” – it’s serviceable chicken, well-cooked and filling.Mezzi Rigatoni: Vodka Sauce, Crispy Pancetta, and Parmesan Cheese“Fine” is probably also the best descriptor for this dish – it’s a very, very simple pasta marinara with a few bits of pancetta and some parmesan cheese on top. The pasta was al dente, the sauce was clinging to the pasta well, and it had a nice, bright tomato flavor. Is it worth the price? Absolutely not. But if you have a kid who has been whining over scary dishes at every booth in the back of World Showcase, this is your stop – it’ll placate the masses while you enjoy the fritto misto or Spain’s charcuterie in a cone.JapanBeef Nigiri topped with Shrimp Sauce and Diced Pickled JalapeñosI’m always excited to try Japan’s new dishes – they’re usually kind of off-the-wall and rarely successful, but it’s always and interesting experience. This was no exception – The beef on here is literally a slice of medium-cooked steak, dabbled with a bit of shrimp sauce and sitting atop standard sushi rice, with a few tiny diced jalapenos on top. It’s not great if you’re a sushi lover – the beef is texturally very strange in comparison to fish, and doesn’t really offer a ton of flavor given how thinly it’s sliced.Spicy Roll: Tuna and Salmon topped with Volcano SauceMuch more reasonable for sushi lovers, this hand roll is huge and packed with flavor. The tuna and salmon mix is very finely diced, with tons of spicy sauce mixed in and on top. I’d venture to say this is about the size of a normal sushi roll at Katsura Grill, and of similar quality, so definitely give this a shot if you’re looking for something more traditional.Teriyaki Chicken Bun: Steamed Bun filled with Chicken, Vegetables, and a Sweet Teriyaki SauceAnother surprise favorite, this teriyaki bun is larger than expected and packed full of chicken and veggies. The teriyaki sauce definitely tends towards the sweet side, so it may be a skip if that’s going to be an issue, but the fluffy bun and savory filling were really satiating in the middle of the afternoon. I’ll definitely be back to grab one of these as a snack while wandering the park.Light LabInfraRED and UltraVIOLET Share This!We made it! The 2018 Epcot International Food & Wine Festival has finally arrived, and with it, as always, we get the chance to sample dozens of new tastes from around the world. I visited the festival on opening day to sample all of the new food items that this year’s festival has to offer, so you know exactly which new items are tricks vs. treats (hey, it’s almost fall, right?). Below, you’ll find reviews and photos of all of the new food, and at the bottom of this review, you’ll find rankings of how I’d categorize each dish (skip, try, or must-try). Be sure to click each photo for a larger view of every dish.The FoodActive Eats I dare anyone to tell the flavors of these two sickly-sweet drinks apart – Sprite and different flavors of cotton candy really just equals “sweet”, without much distinction otherwise. The pomp and circumstance of making these cotton-candy filled drinks is enough to wow kids for about 10 minutes while they sip on the drink they’re going to beg you to get them…Phosphorescent PhreezeIf you’re into souvenir plasticware, this is the must-do of the festival for you. Delivered in a Light Lab-branded plastic beaker, and served alongside a tasting card with “magnifying glass”, this drink is a cute attempt at edutainment for kids and kids-at-heart that really does succeed in making kids briefly excited about science. There’s a lot of moving parts to this drink (thee two accessories plus the glass, plus three flavors of frozen drink layered inside), so expect lines for this drink to be astronomically long. I waited upwards of 15 minutes very early on day one of the festival after ordering this drink just to receive it -–and while it’s very cute, it’s again just a sweet concoction with little actual flavor. Green apple-y mango mélange is really what I’d call the taste here, but your mileage may very dependent on how they layer and mix the freeze in your flask.MexicoShrimp Quesadilla: Corn Tortilla with Shrimp, Oaxaca Cheese, and topped with Spicy Guajillo Sauce and Sesame SeedsThis dish is simple in description and simple in execution – it does no more or less than what it promises. This is a small cheese quesadilla with a few popcorn sized shrimp inside; no other flavorings inside or on top. The guajillo chili sauce served for dipping is the real revelation here – tons of smoky spice, a bit of nuttiness from the sesame seeds, and a real boost of flavor. I’d leave the quesadilla, but I’d eat that sauce on nearly anything.Short Rib Tostada: Corn Tortilla topped with Short Ribs, Black Beans, Salsa Verde, and Spring OnionTostadas don’t seem like the wisest choice to serve outdoors in humid Florida, but surprisingly the crunchiness of the corn tortilla held up without becoming too chewy here. The short ribs were incredibly moist and spicy, with the black beans and salsa underneath really just serving as a backdrop to their flavor. I could see myself potentially coming back for another one of these before the festival ends.Coconut Rice Pudding served with Mango CoulisMexico usually nails their desserts at the festivals, and this is no exception. It’s again, very simple – rice pudding with a coconut note running through it, and a bit of mango sauce on top. For all its simplicity, though, this was well-executed and super tasty. I didn’t find it too sweet, since the light freshness from the mango helped take it out of the “cloying” realm, and the rice inside had a nice bite to it, rather than just being pure mush. I’ll definitely be back to try this again on a future festival visit.Shimmering Sips Mimosa BarA note here – the menu at this Festival Center “booth” features a ton of breakfast-y pastry options. If you’ve ever stopped at a Joffrey’s booth before park opening or early in the morning, these are exactly the same pastries as you’d find there. Therefore, I didn’t feel the need to review them for you – you know what you’re getting into here. Besides, the real draw here is the mimosa selection. I tried four of the five flavors, and here are my thoughts on those.Madras Mimosa and Blood Orange MimosaThese are both pretty standard juice-forward mimosas – tropical flavors abound, and the sparkling wine in both of these tends to be less pronounced. Stick to the Blood Orange if you’re looking for a traditional flavor, and the Madras if you want something a little lighter.Key Lime MimosaThis one is a little strange – I prefer it to the key lime sparkling wine that is typically commonly served during festival season, as this is way lime-ier in flavor. There is kind of a strange aftertaste here, almost vanilla-like in scent or flavor, and I never quite tasted the white cranberry juice that’s in here (though it’s clear it’s not just sparkling wine). Proceed with caution, unless you’re adventurous.Fromosa – Frozen Mimosa featuring White Claw Lime Hard SeltzerRun, don’t walk, to grab one of these – it’s sure to be a massive hit for the festival, and for good reason. If you’re a fan of Shirley Temples, this is essentially one of those, frozen, with alcohol. The fruit flavor here is kind of tough to discern: it could be cranberry, could be cherry, even a hint of citrus. But it’s really just there to offset the lime hard seltzer and provide some color. It’s tasty, everyone will want one, and I’d bet this will stick around for next year’s festival, too.Wine and Dine StudioButternut Squash Ravioli with Brown Butter Vinaigrette, Parmesan Cheese, and Pumpkin SeedsHere’s another highly successful dish that screams fall on a plate. I really loved this ravioli – the brown butter vinaigrette on top provided a lovely nutty and sweet note to complement the sweet squash filling, with very savory toasted pumpkin seeds giving some much-needed texture and crunch. Each plate comes with two ravioli, and I would’ve gladly eaten ten plates had this not been my last stop for sampling day.The RankingsHere’s how I would group the new dishes I sampled – obviously your mileage may vary, but with limited time and money for festival visits, you’ve got to prioritize it all!Skip Unless You’re Dying Of CuriosityBrazil’s Moqueca: Brazilian Seafood StewChina’s Chicken DumplingsEarth Eats’ Suja Cold-Pressed Juice FlightHops and Barley’s Brisket SliderIslands of the Caribbean’s Jerk-Spiced Chicken LollipopJapan’s Beef NigiriLight Lab’s InfraRED and UltraVIOLETMexico’s Shrimp QuesadillaTry If You Have Time and Money Left OverActive Eats’ Energy Bar BitesEarth Eats’ Steakhouse Blended BurgerFlavors from Fire’s Charred Chimichurri Skirt Steak on a Smoked Corn CakeItaly’s Braised Chicken ThighItaly’s Mezzi RigatoniLight Lab’s Phosphorescent PhreezeMexico’s Short Rib TostadaShimmering Sips Mimosa Bar’s Madras Mimosa, Blood Orange Mimosa, Key Lime MimosaMust-Try New DishesAlmond Orchard’s Creamy Spinach Artichoke DipCheese Studio’s Maple Bourbon Boursin CheesecakeChina’s Xi’an Pancake with BeefEarth Eats’ IMPOSSIBLE Burger SliderItaly’s Fritto MistoJapan’s Steamed Teriyaki Chicken Bun and Spicy RollMexico’s Coconut Rice PuddingWine and Dine Studios’ Butternut Squash RavioliThere you have it – my rankings for this year’s new dishes at the Epcot International Food and Wine Festival. I’ll be back soon with a look at how some of our returning favorites are doing this year. Let me know in the comments which of these new dishes or returning favorites you’re looking forward to try this year!
Kolkata Knight Riders (KKR) captain Gautam Gambhir displayed acute leadership skills in the fifth season of the Indian Premier League (IPL) by guiding his team all the way to the title. But more than that, the left-hander showed that India have a viable alternative to MS Dhoni ahead of the T20 World Cup.By cornering glory in the most prestigious club championship of T20 cricket, that too against Dhoni’s feared Chennai Super Kings, Gambhir has done his credentials no harm. In fact, Gauti has always risen to the occassion, be it for KKR, his Delhi Ranji team or even the Indian national side in one-day cricket.Making Gambhir’s case stronger is perhaps Dhoni’s recent struggles at the international level. The IPL aside, MSD has seemed short of ideas in Tests, one-dayers as well as T20 cricket. Till now, the selectors seemed to have little option but to persist with Dhoni, but Gambhir now could bring the much-needed freshness in leadership and perhaps do for India what he has done for KKR.The T20 World Cup 2012 will be played in Sri Lanka later this year. The hosts take on Zimbabwe in the first match on September 18, while India play their first match against Afghanistan the next day.
Advertisement After receiving more than 100 noise complaints about last year’s edition, the Kitchener, Ont., Ever After Music Festival turned to a Canadian engineer’s new speaker system this year, with dramatic improvements. (CBC) LEAVE A REPLY Cancel replyLog in to leave a comment One of the biggest hits at this summer’s electronic music festivals is not a DJ, but a soft-spoken engineer.Jeremy Bridge invented a speaker technology that delivers high-quality sound to the audience, while limiting its bleed into surrounding areas.As summer music festivals grow in popularity, the number taking place in urban areas is on the rise. So, too, is the ire of residents who don’t appreciate the noise that disturbs their peace and quiet. “Population density is going to continue to increase, so if we want to have these great events, I think we just have to work harder to make everybody happy,” Bridge said in Kitchener, Ont., this month, ahead of the city’s Ever After Music Festival.Last summer’s edition provoked more than 100 complaints to local authorities about excessive noise. So this year, festival organizers called upon Calgary-based Bridge and his company, PK Sound, to make sure the music is only directed toward the people who want to hear it.The number of noise complaints this year? Just six. Advertisement Login/Register With: Twitter Facebook Advertisement