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Newswise — Cambridge, MA— A new landmark study has pinpointed the location of the Universe's "missing" matter, and detected the most distant fast radio burst (FRB) on record. Using FRBs as a guide, astronomers at the Center for Astrophysics | Harvard & Smithsonian (CfA) and Caltech have shown that more than three-quarters of the Universe's ordinary matter has been hiding in the thin gas between galaxies, marking a major step forward in understanding how matter interacts and behaves in the Universe. They’ve used the new data to make the first detailed measurement of ordinary matter distribution across the cosmic web.

"The decades-old 'missing baryon problem' was never about whether the matter existed," said Liam Connor, CfA astronomer and lead author of the new study. "It was always: Where is it? Now, thanks to FRBs, we know: three-quarters of it is floating between galaxies in the cosmic web." In other words, scientists now know the home address of the “missing” matter.

And this is just the beginning for FRB cosmology. "We're entering a golden age," said Ravi, who also serves as the co-PI of Caltech’s Deep Synoptic Array-110 (DSA-110). "Next-generation radio telescopes like the DSA-2000 and the Canadian Hydrogen Observatory and Radio-transient Detector will detect thousands of FRBs, allowing us to map the cosmic web in incredible detail."

The study is published today in Nature Astronomy.

I'm aware that I can go out of my way to specialty stores to get superior dried meats, olive oils, and so on, but for cheap and easy pepperoni, I grab Bridgford -- but not without issues. I get these 16oz Old World Pepperoni sticks that are oily, hard to slice, and harder to peel (it has a thin casing), so I was happy to see Hormel's in my local Costco -- until I tried it. Hormel pepperoni has no flavor. It isn't noticeably oily unless you cook it (such as on pizza), but if you do cook it, you get a similar quantity of reddened oil pooling out of it as with Bridgford.

I'd guess that small kids might prefer the mildness and ease of Hormel, but for me, Bridgford's flavor will keep me going back for more every time. Note that I've only tried Hormel's Original Pepperoni, so I can't say if their Cup and Crisp version is any better or not.

I am craving something bready and sloppy for dinner, but I can't think of anything that fits the bill. I could make a giant vegetable pot pie (I've done that before and they are tasty), but for whatever reason, I'm wanting bread dough instead of pie dough and I don't think that would work as well. Focaccia by itself would be too much bread without enough 'stuff'. My better half is vegetarian, so I'd like to keep it meatless (cheese is fine). We have too much tofu right now, so I'm slightly tempted to make an S&B curry stew and then baking it inside bread dough, but would that work? It'd certainly have the sort of savory I desire, but it might be too gloppy. Really, I'm looking for something more like stromboli but I can't think of anyone but Italians that bake lots of filling inside a bread wrap.

Any ideas?

Banksy’s hope, it is understood, is that the uplifting works cheer ­people with a moment of unexpected ­amusement, as well as to ­gently underline the human capacity for ­creative play, rather than for destruction and negativity.

Some recent theorising about the deeper significance of each new image has been way too involved, Banksy’s support organisation, Pest Control Office, has indicated.

A contractor, who only wanted to give his name as Marc, told PA they were planning to pull the billboard down on Monday and had removed it early in case someone “rips it down and leaves it unsafe”.

He said: “We’ll store that bit [the artwork] in our yard to see if anyone collects it but if not it’ll go in a skip. I’ve been told to keep it careful in case he wants it.”

See source article for more details and great pics of the current art campaign.

ghost archive

In North America, dragonfly migrations occur annually in late summer and early fall. Although it’s not clear what species of dragonfly caused a stir among sunbathers this weekend, Virginia “Ginger” Brown, the leading dragonfly expert in the Ocean State, told NBC 10 WJAR in 2021 that witnessing such an abundance of dragonflies along the coast is a miracle.

While about 130 species of dragonflies are known in Rhode Island, Brown told WJAR that the Common Green Darner comprise the bulk of those that migrate on a yearly basis, with others accompanying their flights.

The Common Green Darner is the “best-known migrant dragonfly,” according to the Vermont Center for Ecostudies. The large specimens are found in Rhode Island and are known for being fast travelers and “water-loving” insects striking in appearance, with translucent wings and green coloration, according to InsectionIdentification.org.

cross-posted from: https://beehaw.org/post/15196046

Linked article is about Pennsylvania, but note that Cornell recently announced these lanternflies have invaded the New York grape-growing region of the Finger Lakes: https://cals.cornell.edu/news/2024/07/spotted-lanternfly-found-finger-lakes-region

Also, they are up in Connecticut now: https://www.ctpublic.org/news/2024-07-25/spotted-lanternfly-connecticut-grapes-crops

Researchers from Pennsylvania State University’s College of Agricultural Sciences used an economic assessment software program to estimate potential damage and said in the worst-case scenario the damage could climb to half a billion dollars annually.

“I mean, look, it made it to Pennsylvania from China in one shot,” Walsh said. Lanternflies invaded the U.S. attached to a stone shipment sent to a local landscaping company.

“The reality is that some of those assumptions have not played out as predicted. Far and away, lanternflies are not the fire and brimstone, doom and gloom situation that they were originally feared to be,” Walsh said. “Except for grapes — it’s been worse than expected for grapes.”

While extremely disruptive to the wine and grape industry, the spotted lanternfly is not as damaging to hardwood trees used for timber as previously thought, according to 2023 research from Penn State’s Entomology Department.

According to Penn State researchers, the heaviest hit vineyards lost up to 90% of their grapevines.

Grape growers can’t just immediately replace a grapevine either. Creato said it takes up to three years for grapevines to bear fruit and five to seven years to be ready for wine.

Walsh said there is a trend of lanternflies arriving in an area, growing in numbers rapidly for a few years, and then declining for another few years. “But in that sigh of relief, the question is then, ‘Why?’” he said.

“It’s a complex bug that still has lots of secrets that we’re slowly working out,” Walsh said. “Everyday citizens reporting back information and doing the ‘lanternfly stomp’ as they went about their daily travels absolutely had a positive effect in slowing the spread.”

cross-posted from: https://beehaw.org/post/15160546 | ghost archive | Excerpts:

... findings with null or negative results — those that fail to find a relationship between variables or groups, or that go against the preconceived hypothesis — gather dust in favour of studies with positive or significant findings. A 2022 survey of scientists in France, for instance, found that 75% were willing to publish null results they had produced, but only 12.5% were able to do so2. Over time, this bias in publications distorts the scientific record, and a focus on significant results can encourage researchers to selectively report their data or exaggerate the statistical importance of their findings. It also wastes time and money, because researchers might duplicate studies that had already been conducted but not published. Some evidence suggests that the problem is getting worse, with fewer negative results seeing the light of day3 over time.

At the crux of both academic misconduct and publication bias is the same ‘publish or perish’ culture, perpetuated by academic institutions, research funders, scholarly journals and scientists themselves, that rewards researchers when they publish findings in prestigious venues, Scheel says.

But these academic gatekeepers have biases, say some critics, who argue that funders and top-tier journals often crave novelty and attention-grabbing findings. Journal editors worry that pages full of null results will attract fewer readers, says Simine Vazire, a psychologist at the University of Melbourne in Australia and editor of the journal Psychological Science.

One of the most significant changes to come out of the replication crisis is the expansion of preregistration (see ‘Registrations on the rise’), in which researchers must state their hypothesis and the outcomes they intend to measure in a public database at the outset of their study (this is already the norm in clinical trials). ... Preliminary data look promising: when Scheel and her colleagues compared the results of 71 registered reports with a random sample of 152 standard psychology manuscripts, they found that 44% of the registered reports had positive results, compared with 96% of the standard publications^7^ (see ‘Intent to publish’). And Nosek and his colleagues found that reviewers scored psychology and neuroscience registered reports higher on metrics of research rigour and quality compared with papers published under the standard model^8^.

This isn't a new idea, but if you haven't tried doing something like this, I do agree with the author that it is a lovely summer/fall treat -- and the local peaches I'm getting are perfect with a strong cheese. Personally, I add a large shot of tarragon to dressings like the one given.

Italicized items in the below are my comments and not from the article.

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So, the magic formula is this: Choose two seasonal fruits, a cheese (feta, blue or goat cheese) and a nut (walnuts, sliced almonds or pecans). These are the changeable elements. The other ingredients stay the same as does the dressing, which let me say is an exquisitely balanced vinaigrette made with apple cider vinegar, raw honey and extra-virgin olive oil - a veritable health-giving trifecta on its own. The dressing makes the salad.

Ingredients:

• 2 bunches or 2 regular clamshells mixed greens (a partial head of red leaf lettuce and baby spinach also works fine)
• 1/2 cup chopped walnuts or sliced almonds, toasted
• “2 fruits” sliced thinly (one type of fruit would also be fine)
• 1/4 red onion, peeled, sliced paper thin (I need more onion than that!)
• 1/3 cup crumbled feta, goat or blue cheese (this list can be widened to any strong cheese, like limburger. manchego, or even a sharp provolone either common or boutique -- but not a mild cheese like typical grocery store cheddar or brie ... though an Epoisses de Bourgogne would work)
• Salt & Pepper
• (I might add thin sliced radishes and/or julienned carrots for color/variety)

Dressing:

• 1/4 cup apple cider vinegar (I'm tired of cider vinegar and often use rice wine, champagne, or other vinegars)
• 1/4 cup honey
• 1 tablespoons Dijon mustard
• 1 shallot, peeled
• 1 clove garlic, peeled
• 1/2 cup extra virgin olive oil
• ( I add tarragon, but any one of several other herbs would also be nice)

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Hollywood is not wrong that moisture loss is bad for bread, it’s not the primary reason to avoid refrigerating bread. The science: Refrigeration speeds up the starches’ return to a more organized crystalline structure (also known as retrogradation), which means it hardens (i.e. stales) far faster.

Unrefrigerated bread does typically get moldy faster. The trade-off is longevity over texture, and many consumers are more concerned with stretching their bread (and their metaphorical bread) as far as possible, especially these days.

To which we say, fair. And also: freeze! Becky wrote a helpful guide to storing bread in that other section of your favorite appliance. She says the freezer “serves as a kind of pause button, meaning fresh bread you move into cold storage can come out almost as good as the day you put it in.”

Serious Eats also covered the issue to the same conclusion a while ago: https://www.seriouseats.com/does-refrigeration-really-ruin-bread