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OLD FASHIONED ROCK and WOOD CLAMBAKE WE ALSO DO 60-Person Minimum Please Add $5.00 Per Person PIG ROASTS & BARBECUES to Traditional Clambake Prices
What makes our clambakes authentic? OLD FASHIONED We do clambakes the old fashioned way with heated rocks and seaweed. First, we heat a CLAMBAKES layer of rocks under a pile of burning wood. After three or four hours, when the rocks are hot enough, we put on a layer of seaweed “The Authentic harvested from the shores of the cape. Fresh Clambake Company” lobsters, clams, sausages and potatoes are placed in wooden boxes in the seaweed bed, Old fashioned rock and wood flavor in the and everything is covered with a canvas tarp. tradition of old-time Cape Cod clambakes After steaming for about three-quarters of an hour, the result is a smoky, briny flavor that is the signature of a traditional Cape Cod clambake. As seen on the Food Network! We have served thousands of customers, Bakemasters and clambake and our clambakes are ideal for summer caterers for over 25 years company outings, casual weddings and rehearsal dinners. Contact Bob Starck for more information 508-775-1089 • [email protected] CAPE COD • PLYMOUTH • KINGSTON • DUXBURY AND ALL OF EASTERN MASSACHUSETTS www.oldfashionedclambakes.com Old Fashioned Clambakes 504 South Main Street References always available on request. 02632 Centerville, MA In the beginning, we prepared clambakes using rock and wood as was the custom for CLAMBAKE MENU centuries. Today, we have adapted our method APPETIZERS of preparation to include a traditional pan-type New England clam chowder (price per person) clambake, which retains the quality of classic Steamed clams Raw bar (shrimp, oysters and old fashioned clambakes. 1¼ to 1½ lb. -
NCKRI: 2012-2013 Annual Report
The National Cave and Karst Research Institute (NCKRI) will be the world’s premier cave and karst research organization. NCKRI promotes and performs projects of national and international application, of the highest quality and integrity, through dedicated staff and partners. NCKRI is a non-profit 501(c)(3) corporation. It was created by the US Congress in 1998 in partnership with the National Park Service, State of New Mexico, and the City of Carlsbad. Federal and state funding for NCKRI is adminis- tered by the New Mexico Institute of Mining and Technolo- gy (aka New Mexico Tech or NMT). Funds not produced by agreements through NMT are accepted directly by NCKRI. NCKRI’s enabling legislation, the National Cave and Karst Research Institute Act of 1998, 16 U.S.C. §4310, iden- tifies NCKRI’s mission as to: 1) further the science of speleology; 2) centralize and standardize speleological information; 3) foster interdisciplinary cooperation in cave and karst research programs; 4) promote public education; 5) promote national and international cooperation in pro- tecting the environment for the benefit of cave and karst landforms; and 6) promote and develop environmentally sound and sus- tainable resource management practices. NCKRI produced this publication as part of its annual Our 2011-12 Annual Report cover showed a speleothem reporting of activities. The reporting period covers NCKRI’s reported as destroyed. It still exists; a similar nearby speleo- fiscal year, from 1 July to 30 June of the following year. them had been destroyed. For reasons like this, NCKRI ar- Digital copies of this and previous reports are available for chives cave photos as historical and scientific records. -
Boiled Clam Bake Mdw Special: Clambake
MDWMDW SPECIAL: SPECIAL: BOILED CLAMBAKE CLAM BAKE ORDERORDER BY: BY: Thursday Thursday 3PM 3PM for Friday for Weekend or Weekend Pickup Pickup [email protected]@saltiegirl.com TWINTWIN 11¼LB¼ LOBSTERS, LOBSTERS, 1LB 1LB STEAMERS, STEAMERS, 11 PINT PINT CLAM CLAM CHOWDER, CHOWDER, CORN ROASTED ON THECORN, COB, STEAMEDSTEAMED POTATOES,POTATOES, DRAWNDRAWN BUTTERBUTTER $90$90 WEDNESDAY MAY 20 CURBSIDE PICK UP (281 Dartmouth Street) Call (617) 267-0691 or (617) 267-0451 DELIVERY: Available on Grubhub, Doordash & UberEats WEDNESDAY–THURSDAY 4PM-8PM • FRIDAY 4PM-8:30PM SATURDAY 12PM-8:30PM • SUNDAY 12PM-6PM SPECIALS (AVAILABLE FOR CURBSIDE PICKUP ONLY) SEARED TUNA FLATBREAD 28 sundried tomato / arugula / yuzu aioli CLAM CHOWDER WARM SPICY KING CRAB ROLL 24 cup 6 / bowl 12 / QT 20 avocado / soy paper OCTOPUS EMPANADA SHRIMP FLATBREAD 24 3 each fontina / tomatoes / basil cilantro / jalapeno sauce JUMBO SHRIMP COCKTAIL 18 GLOUCESTER LOBSTER ROLL (COLD) 34 horseradish / cocktail sauce saltie girl sea salt & vinegar potato chips BOSTON LETTUCE SALAD 12 SALTIE GIRL BURGER 24 shaved vegetables / cider vinaigrette 3 beef blend / pork belly / gruyère avocado / fried lobster / french fries BEET SALAD 12 goat cheese / pistachios FRIED IPSWICH CLAMS 26 french fries / tartar sauce TOMATO SALAD 12 burrata / balsamic / basil FISH & CHIPS 16 tartar sauce / french fries CRAB CAKES (2) 21 potato salad CHARRED BROCCOLINI 8 garlic / charred lemon FRIED CALAMARI 15 spanish chorizo / pickled peppers / yuzu aioli CAULIFLOWER 8 burrata / smoked honey / truffle -
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05/24/21 To Place an Order, Call (207)947-0321 Fax: (207)947-0323 ITEM # DESCRIPTION PACK ITEM # DESCRIPTION PACK COCKTAIL MIXES COFFEE FLAVORED 14678 ROLAND OLIVE JUICE DIRTY*MARTIN 12/25.4OZ 10927 MAINE'S BEST COFFEE JAMAICAN ME CRAZY 2 24/2.25OZ 2008 OCEAN SPRAY DRINK MIX BLOODY MARY 12/32 OZ 11282 MAINE'S BEST COFFEE VACATIONLND VANILLA 24/2.25OZ 26628 MAYSON'S MARGARITA MIX ON THE ROCKS 4/1 GAL 11516 MAINE'S BEST COFFEE HARBORSIDE HAZELNUT 24/2.25OZ 26633 MAYSON'S MARGARITA MIX FOR FROZEN 4/1 GAL 83931 NewEngland COFFEE REG FRNCH VAN CRAZE 24/2.5OZ 26634 MAYSON'S MARGARITA STRAWBERRY PUREE 4/1 GAL 83933 NewEngland COFFEE REG HAZELNUT CRAZE 24/2.5OZ 26637 MAYSON'S MARGARITA RASPBERRY PUREE 4/1 GAL 83939 NewEngland COFFEE REG PUMPKIN SPICE 24/2.5OZ 26639 MAYSON'S MARGARITA PEACH PUREE 4/1 GAL 83940 NewEngland COFFEE REG CINNAMON STICKY B 24/2.5OZ 26640 MAYSON'S MARGARITA WATERMELON PUREE 4/1 GAL 26724 MAYSON'S MARGARITA MANGO PUREE 4/1 GAL 83831 Packer DRINK MIX LEMON POWDER 12/1GAL COFFEE REGULAR 83890 COCO LOPEZ DRINK MIX CREAM COCONUT 24/15oz 10444 MAXWELL HOUSE COFFEE HOTEL & REST 112/1.6OZ 84011 Rose's SYRUP GRENADINE 12/1LTR 10479 Folgers COFFEE LIQ 100% COLOMBIAN 2/1.25L 10923 MAINE'S BEST COFFEE REG ACADIA BLEND 2O 42/2OZ 10924 MAINE'S BEST COFFEE REG COUNTY BLEND 1. 42/1.5OZ CAPPUCCINO 10930 MAINE'S BEST COFFEE REG DWNEAST DARK 2. 24/2.25OZ 90343 Int Coffee CAPPUCCINO FRENCH VAN 6/2LB 1410 Maxwellhse COFFEE REGULAR MASTERBLEND 64/3.75 OZ 23529 MAINE'S BEST COFFEE SEBAGO BLEND 42/2.25OZ 23531 NEW ENGLAND COFFEE EXTREME KAFFEINE -
Fundamentos Conceptuales Y Didácticos Iguzquiza2 1 Unidad Del IGME En Las Islas Baleares
y El karst en cifras ¿cuáles son las mayores cavidades del mundo y por qué? Karst in figure: which are the major cavities of the world and why? Pedro Agustín Robledo Ardila1, Juan José Durán Valsero2 Y Eulogio Pardo Fundamentos Conceptuales Didácticos Iguzquiza2 1 Unidad del IGME en las Islas Baleares. C/Felicià Fuster 7, 07006, Palma de Mallorca, Baleares. E-mail: [email protected] 2 IGME. C/Ríos Rosas nº 23, 28003, Madrid. E-mail: [email protected], [email protected] Resumen Entre los terrenos kársticos superficiales y subterráneos, las cuevas son, actualmente para determinados colectivos, el producto más interesante del karst y, que de forma creciente, ha atraído la curiosidad humana desde que los seres humanos habitan el Planeta. Prueba de ello son los restos de arte rupestre y yacimientos paleontológicos descritos en muchas cuevas o el creciente número de visitantes anuales que tienen. Sin embargo, en las últimas décadas los equipos de científicos y espeleólogos se han ocupado especialmente del karst en términos de cifras, con especial énfasis en grandes cavidades. Bien, atendiendo al tamaño de las mismas en su desarrollo horizontal o vertical, o de forma parcial, midiendo volúmenes de galerías y conductos, cámaras o espeleotemas, entre otros elementos. Existen exhaustivos rankings de los sistemas de cavidades de mayor longitud total de galerías exploradas, de las salas más grandes, de las cuevas más profundadas o de los espeleotemas más grandes en su tipo. Esto ha condicionando que, por un lado, exista un auge en la investigación de los sistemas endokársticos más grandes del mundo, y por otro, que paisajes superficiales kársticos espectaculares del Planeta hayan pasado a un segundo orden en cuanto a el interés científico o turístico. -
Pleistocene Panthera Leo Spelaea
Quaternaire, 22, (2), 2011, p. 105-127 PLEISTOCENE PANTHERA LEO SPELAEA (GOLDFUSS 1810) REMAINS FROM THE BALVE CAVE (NW GERMANY) – A CAVE BEAR, HYENA DEN AND MIDDLE PALAEOLITHIC HUMAN CAVE – AND REVIEW OF THE SAUERLAND KARST LION CAVE SITES n Cajus G. DIEDRICH 1 ABSTRACT Pleistocene remains of Panthera leo spelaea (Goldfuss 1810) from Balve Cave (Sauerland Karst, NW-Germany), one of the most famous Middle Palaeolithic Neandertalian cave sites in Europe, and also a hyena and cave bear den, belong to the most im- portant felid sites of the Sauerland Karst. The stratigraphy, macrofaunal assemblages and Palaeolithic stone artefacts range from the final Saalian (late Middle Pleistocene, Acheulean) over the Middle Palaeolithic (Micoquian/Mousterian), and to the final Palaeolithic (Magdalénien) of the Weichselian (Upper Pleistocene). Most lion bones from Balve Cave can be identified as early to middle Upper Pleistocene in age. From this cave, a relatively large amount of hyena remains, and many chewed, and punctured herbivorous and carnivorous bones, especially those of woolly rhinoceros, indicate periodic den use of Crocuta crocuta spelaea. In addition to those of the Balve Cave, nearly all lion remains in the Sauerland Karst caves were found in hyena den bone assemblages, except those described here material from the Keppler Cave cave bear den. Late Pleistocene spotted hyenas imported most probably Panthera leo spelaea body parts, or scavenged on lion carcasses in caves, a suggestion which is supported by comparisons with other cave sites in the Sauerland Karst. The complex taphonomic situation of lion remains in hyena den bone assemblages and cave bear dens seem to have resulted from antagonistic hyena-lion conflicts and cave bear hunting by lions in caves, in which all cases lions may sometimes have been killed and finally consumed by hyenas. -
Late Pleistocene Panthera Leo Spelaea (Goldfuss, 1810) Skeletons
Late Pleistocene Panthera leo spelaea (Goldfuss, 1810) skeletons from the Czech Republic (central Europe); their pathological cranial features and injuries resulting from intraspecific fights, conflicts with hyenas, and attacks on cave bears CAJUS G. DIEDRICH The world’s first mounted “skeletons” of the Late Pleistocene Panthera leo spelaea (Goldfuss, 1810) from the Sloup Cave hyena and cave bear den in the Moravian Karst (Czech Republic, central Europe) are compilations that have used bones from several different individuals. These skeletons are described and compared with the most complete known skeleton in Europe from a single individual, a lioness skeleton from the hyena den site at the Srbsko Chlum-Komín Cave in the Bohemian Karst (Czech Republic). Pathological features such as rib fractures and brain-case damage in these specimens, and also in other skulls from the Zoolithen Cave (Germany) that were used for comparison, are indicative of intraspecific fights, fights with Ice Age spotted hyenas, and possibly also of fights with cave bears. In contrast, other skulls from the Perick and Zoolithen caves in Germany and the Urșilor Cave in Romania exhibit post mortem damage in the form of bites and fractures probably caused either by hyena scavenging or by lion cannibalism. In the Srbsko Chlum-Komín Cave a young and brain-damaged lioness appears to have died (or possibly been killed by hyenas) within the hyena prey-storage den. In the cave bear dominated bone-rich Sloup and Zoolithen caves of central Europe it appears that lions may have actively hunted cave bears, mainly during their hibernation. Bears may have occasionally injured or even killed predating lions, but in contrast to hyenas, the bears were herbivorous and so did not feed on the lion car- casses. -
Uvic Thesis Template
Ts’a7inwa (gooseneck barnacles) as a proxy for archaeological efforts to understand shellfish as food in Nuu-chah-nulth territories by Meaghan Efford Bachelor of Arts (Honours), University of Victoria, 2016 A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of MASTER OF ARTS in the Department of Anthropology © Meaghan Efford, 2019 University of Victoria All rights reserved. This thesis may not be reproduced in whole or in part, by photocopy or other means, without the permission of the author. We acknowledge with respect the Lekwungen peoples on whose traditional territory the university stands and the Songhees, Esquimalt and WSÁNEĆ peoples whose historical relationships with the land continue to this day. ii Supervisory Committee Ts’a7inwa (gooseneck barnacles) as a proxy for archaeological efforts to understand shellfish as food in Nuu-chah-nulth territories by Meaghan Efford Bachelor of Arts (Honours), University of Victoria, 2016 Supervisory Committee Dr. Iain McKechnie, Supervisor Department of Anthropology Dr. Quentin Mackie, Departmental Member Department of Anthropology iii Abstract Supervisory Committee Dr. Iain McKechnie, Supervisor Department of Anthropology Dr. Quentin Mackie, Departmental Member Department of Anthropology This thesis examines the comparative abundance of shellfish from archaeological assemblages on the west coast of Vancouver Island in Nuu- chah-nulth territories. Eighteen sites spanning the Nuu-chah-nulth region emphasize the diversity in invertebrate foods that have been consumed 5000-150 years ago: Yaksis Cave, Loon Cave, and Hesquiat Village at Hesquiat Harbour; Chesterman Beach; Spring Cove; Ts’ishaa, Ch’ituukwachisht (North and South), Tl’ihuuw’a, Shiwitis, Huumuuwaa, Maktl7ii, Huts’atswilh, Kakmakimilh, Kiix7iin, and Huu7ii. -
Annual Report Cover 2011 Spread 8/10/11 11:28 AM Page 1
Annual Report Cover 2011_Spread 8/10/11 11:28 AM Page 1 National Cave and Karst Research Institute 2010-2011 400-1 Cascades Avenue Carlsbad, New Mexico 88220-6215, USA ANNUAL REPORT www.nckri.org www.nckri.org The National Cave and Karst Research Institute (NCKRI) will be the world’s premier cave and karst research organization, facilitating and conducting programs in re- search, education, data management, and stewardship in all fields of speleology through its own efforts and by establish- ing an international consortium of partners whose individual efforts will be supported to promote cooperation, synergy, flexibility, and creativity. NCKRI was created by the U.S. Congress in 1998 in partnership with the State of New Mexico and the City of Carlsbad. Initially an institute within the National Park Ser- vice, NCKRI is now a non-profit 501(c)(3) corporation that retains its federal, state, and city partnerships. Federal and state funding for NCKRI is administered by the New Mexico Institute of Mining and Technology (aka New Mexico Tech or NMT). Funds not produced by agreements through NMT are accepted directly by NCKRI. NCKRI’s enabling legislation, the National Cave and Karst Research Institute Act of 1998, 16 U.S.C. §4310, iden- tifies NCKRI’s mission as to: 1) further the science of speleology; 2) centralize and standardize speleological information; 3) foster interdisciplinary cooperation in cave and karst research programs; 4) promote public education; 5) promote national and international cooperation in pro- tecting the environment for the benefit of cave and karst landforms; and 6) promote and develop environmentally sound and sus- tainable resource management practices. -
Research Article Extinctions of Late Ice Age Cave Bears As a Result of Climate/Habitat Change and Large Carnivore Lion/Hyena/Wolf Predation Stress in Europe
Hindawi Publishing Corporation ISRN Zoology Volume 2013, Article ID 138319, 25 pages http://dx.doi.org/10.1155/2013/138319 Research Article Extinctions of Late Ice Age Cave Bears as a Result of Climate/Habitat Change and Large Carnivore Lion/Hyena/Wolf Predation Stress in Europe Cajus G. Diedrich Paleologic, Private Research Institute, Petra Bezruce 96, CZ-26751 Zdice, Czech Republic Correspondence should be addressed to Cajus G. Diedrich; [email protected] Received 16 September 2012; Accepted 5 October 2012 Academic Editors: L. Kaczmarek and C.-F. Weng Copyright © 2013 Cajus G. Diedrich. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Predation onto cave bears (especially cubs) took place mainly by lion Panthera leo spelaea (Goldfuss),asnocturnalhuntersdeep in the dark caves in hibernation areas. Several cave bear vertebral columns in Sophie’s Cave have large carnivore bite damages. Different cave bear bones are chewed or punctured. Those lets reconstruct carcass decomposition and feeding technique caused only/mainlybyIceAgespottedhyenasCrocuta crocuta spelaea, which are the only of all three predators that crushed finally the long bones. Both large top predators left large tooth puncture marks on the inner side of cave bear vertebral columns, presumably a result of feeding first on their intestines/inner organs. Cave bear hibernation areas, also demonstrated in the Sophie’s Cave, were far from the cave entrances, carefully chosen for protection against the large predators. The predation stress must have increased on the last and larger cave bear populations of U. -
I Subsurface Waste Disposal by Means of Wells a Selective Annotated Bibliography
I Subsurface Waste Disposal By Means of Wells A Selective Annotated Bibliography By DONALD R. RIMA, EDITH B. CHASE, and BEVERLY M. MYERS GEOLOGICAL SURVEY WATER-SUPPLY PAPER 2020 UNITED STATES GOVERNMENT PRINTING OFFICE, WASHINGTON: 1971 UNITED STATES DEPARTMENT OF THE INTERIOR ROGERS G. B. MORTON, Secretary GEOLOGICAL SURVEY W. A. Radlinski, Acting Director Library of Congress catalog-card No. 77-179486 For sale by the Superintendent of Documents, U.S. Government Printing Office Washington, D.C. 20402 - Price $1.50 (paper cover) Stock Number 2401-1229 FOREWORD Subsurface waste disposal or injection is looked upon by many waste managers as an economically attractive alternative to providing the sometimes costly surface treatment that would otherwise be required by modern pollution-control law. The impetus for subsurface injection is the apparent success of the petroleum industry over the past several decades in the use of injection wells to dispose of large quantities of oil-field brines. This experience coupled with the oversimplification and glowing generalities with which the injection capabilities of the subsurface have been described in the technical and commercial literature have led to a growing acceptance of deep wells as a means of "getting rid of" the ever-increasing quantities of wastes. As the volume and diversity of wastes entering the subsurface continues to grow, the risk of serious damage to the environment is certain to increase. Admittedly, injecting liquid wastes deep beneath the land surface is a potential means for alleviating some forms of surface pollution. But in view of the wide range in the character and concentrations of wastes from our industrialized society and the equally diverse geologic and hydrologic con ditions to be found in the subsurface, injection cannot be accepted as a universal panacea to resolve all variants of the waste-disposal problem. -
Clambake Menu
CLAMBAKE MENU 3 COURSE PRE FIXE / 60 PER PERSON Appetizers Served with cornbread, rolls and butter (please select one) ½ Dozen Chatham Oysters New England Clam Chowder barrel aged red wine mignonette & lemon common crackers & chives (supplement 8) Yellowfin Tuna Tartare Chatham Bars Inn Farm Salad avocado, togarashi, crispy poppadum “daily selection of lettuces and produce from our farm” (supplement 8) Classic Shrimp Cocktail (5) cocktail sauce & lemon (supplement 8) Entrées All entrées served with marble potatoes, corn on the cob, linguiça & ale braised onions (please select one) Grilled Prime Striploin STEAMED CHATHAM SHELLFISH roasted garlic & mushroom jus steamers, mussels, garlic white wine broth and country bread Local Catch of the Day Steamed 1 ½ lb. Lobster CBI farm herb chimichurri drawn butter, lobster bib & lobster cracker (supplement 30) Grilled Misty Knolls Chicken Breast house made cranberry barbecue sauce Dessert selections (please select one) Farm Berry Shortcake Tropical Sorbet Gazpacho tahitian vanilla cream, fiño verde basil, lemon scone mango, coconut and guava sorbets, toasted macadamia nuts tropical fruit salsa, coconut lime soup S’mores Tart Cinnamon Sugar Donuts graham crust, bittersweet chocolate ganache, toasted cider caramel dipping sauce italian meringue We are committed to providing our guests with freshest farm-to-table ingredients available from the Chatham Bars Inn Farm. A twenty percent gratuity will be added to check for parties of eight or more. *Consuming raw or undercooked potentially hazardous foods may increase risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Menu items are subject to change.