Word: jellyfish
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...name it, I’ve probably eaten it—or at least thought about eating it. I’ve gobbled my share of pigs’ trotters, chicken feet, and cow stomach, only to reach for seconds. I’ve nibbled pickled jellyfish and chomped on wild boar. Squeamishness, clearly, is not something I’ve been accused of. But John Barlow’s latest food travelogue, “Everything But the Squeal,” rarely fails to turn my stomach—and I suspect he’d take this...
...when they reached the West Coast, though their trip had been slightly longer than my own. We took a quick picture by the park’s sign to document our achievement then ran to the water’s edge, trying our best to avoid trampling the dead jellyfish that lay strewn on the sand...
...professor at Columbia, Chalfie and two other scientists took this year’s Nobel for the discovery and development of the green fluorescent protein found in the crystal jelly—a bioluminescent jellyfish found off the west coast of the United States. The protein has since become one of the most important tools of molecular biology for cracking open the secret of cell processes...
...green palette, the gentle undulating of the creatures and the haunting buoyancy of Jo Hisaishi's score to establish the location with the waves of a watery wand. One little adventuress, known to her kin as Brunhild, escapes this seeming paradise, floating up under the umbrella-penumbra of a jellyfish. Nearing land, she gets her snout stuck in a jar, and a five-year-old boy on the rocks by the shore yanks her out. He is Sosuke (voiced by Hiroki Doi), and he decides to call his new pet Ponyo (Yuria Nara...
...make matters worse, the same climatic changes that caused the abundance of herpes and plankton on the Atlantic coast - and which contributed to an explosion of jellyfish in Mediterranean waters have also caused a proliferation of Vibrio splendidus bacterium. The effects of that bacteria left younger oysters both more vulnerable to herpes infection, and less capable of battling the virus as it killed them. Scientists fear that as waters heat up thanks to global warming oysters may regularly face such conditions in the future, disrupting France's annual oyster production of 120,000 tons - the largest in Europe and fourth...