AMHERST, Mass. The U-Mass-Amherst community is sharing in the joy over reporter Jill Carroll's release from captivity in Iraq.
Carroll grew up in Ann Arbor, Michigan and graduated from U-Mass in 1999 with a bachelor's degree in journalism.
One of her professors was Norman Sims, who said this was a 'tremendous day' -- a day the faculty was hoping would come for nearly three months.
Sims says he doesn't know how his former student will react going forward, but he hopes she will be able to write about her experiences.
Sims says even at an early age, Carroll was a 'tremendous writer' who was able to capture the core of a story.
posted by Gary Williams at 2:28 PM
| link |
Amitabh Avasthi for National Geographic News March 27, 2006
Pigs have been genetically modified to make their meat as healthy as seafood, researchers report.
But concerns over food safety and the U.S. federal approval process may prevent the tricked-up pork from appearing in supermarkets anytime soon.
The premise of the work, published yesterday in the online journal Nature Biotechnology, is based on cloning pigs to genetically express higher levels of omega-3 fatty acids, a type of natural oil that is thought to fight heart disease and various immune disorders. The oils are typically found in fish.
'Omega-3 fatty acids are crucial to human health,' said Jing Kang, associate professor of medicine at Harvard Medical School in Cambridge, Massachusetts.
'But the source is increasingly limited, due to declining fish stocks and contamination from mercury and other harmful chemicals. We need a cheap, land-based alternative to meet the growing demand, and these pigs could be the answer.'"
posted by Gary Williams at 6:51 PM
| link |
Pigs have been genetically modified to make their meat as healthy as seafood, researchers report.
Quantum Tea
