After the resounding success of a decade-long wildlife project that saw dozens of lynx airlifted from Canada to restore the tuft-eared wildcat to its historic habitat in Colorado, the U.S. state was preparing to turn to this country again for help in reintroducing the wolverine to the mountain forests of the American southwest.
Counter-intuitive but true, say scientists: a string of freezing European winters scattered over the last decade has been driven in large part by global warming.
Animals and plants introduced from foreign habitats may not reveal themselves to be harmful invasive species for decades, according to a European study published on Monday.
Climate change is pushing Arctic mammals to mate with cousin species, in a trend that could be pushing the polar bear and other iconic animals towards extinction, biologists said on Wednesday.
U.S. researchers shows that the American southwest could experience a 60-year stretch of heat and drought unseen since the 12th century.
IBM is helping cities worldwide get "smarter" about using resources in ways that are good for the Earth as well as local budgets.
The world’s governments face a new battle in South Africa in 2011 between rich and poor about slowing climate change, buoyed by some progress in Mexico but with faded hopes for a new treaty in coming years.
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"With the building just inspected and found all right by the inspectors of the Fire Underwriters' Association, the Arena ... was destroyed by fire yesterday."
Although the Country Roads focus usually is on places to stay and things to do in forests and fields, we are suggesting a getaway to Canada's capital city.
Another year has passed and it's time to take stock. I started my year in Chile and finished it in Argentina, which I will talk about in next week's column. In between, I visited Greece and France. While in each place I found great wines, the biggest surprise of the year was Prince Edward County. A mere three hours away from Montreal, I found in PEC a terroir that might be the best in the country for chardonnay and pinot noir.
Restaurant critics are constantly on the lookout for trends. We stare down at scallops to see on how many sides they've been seared, we take notes at the rare times a filet mignon includes the bone, we dunk our fingers in any unfamiliar sauces that accompany oysters and we marvel when a carrot cake or lemon tart is served deconstructed. I can recall a time when dishes would be served with many more foams, savoury tuiles, zigzags of balsamic vinegar (ugh!) and, until quite recently, on all sorts of funky square, oval or oversized plates. And I'll never forget the "broth" trend in the late '90s, when waiters used to serve a dish then return to drown it in hot consomme before you could get in there with your fork.