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Title : "Department scientists then tried to glue a tracking device to the [murder] hornet, in hopes of following it back to its nest. But the glue didn’t dry fast enough..."
link : "Department scientists then tried to glue a tracking device to the [murder] hornet, in hopes of following it back to its nest. But the glue didn’t dry fast enough..."
"Department scientists then tried to glue a tracking device to the [murder] hornet, in hopes of following it back to its nest. But the glue didn’t dry fast enough..."
"... and the tracking device slipped off just as they were about to release the hornet. The glue also stuck to the hornet’s wings, rendering it unable to fly....You do have to be very patient and wait till it dries,' [said Washington State Department of Agriculture entomologist Sven Spichiger. 'But when you’re handling an Asian giant hornet, obviously, it doesn’t want you handling it.' He said the department had peppered the area with 30 traps baited with orange juice and rice wine in an effort catch and tag another live hornet."From "Washington State Officials Hunt for Colony of 'Murder Hornets'/The search has taken on particular urgency as the Asian giant hornets are about to enter their 'slaughter phase,' during which they kill bees by decapitating them" (NYT).
Rice wine, presumably, because they're from Asia. From last May in the NYT: "In Japan, the ‘Murder Hornet’ Is Both a Lethal Threat and a Tasty Treat/Long before the insects found their way to American shores, some Japanese prized them for their numbing crunch and the venomous buzz they add to liquor."
The giant hornet, along with other varieties of wasps, has traditionally been considered a delicacy in this rugged part of the country. The grubs are often preserved in jars, pan-fried or steamed with rice to make a savory dish called hebo-gohan. The adults, which can be two inches long, are fried on skewers, stinger and all, until the carapace becomes light and crunchy. They leave a warming, tingling sensation when eaten.The Japanese know how to do stuff. We're out here trying to glue electronic devices to the little devils, and they are finding sophisticated, elegant ways to savor the carapace. I'd like to "Savor the carapace!" replace "Save the liver!" in a remake of this classic comedy routine....
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"... and the tracking device slipped off just as they were about to release the hornet. The glue also stuck to the hornet’s wings, rendering it unable to fly....You do have to be very patient and wait till it dries,' [said Washington State Department of Agriculture entomologist Sven Spichiger. 'But when you’re handling an Asian giant hornet, obviously, it doesn’t want you handling it.' He said the department had peppered the area with 30 traps baited with orange juice and rice wine in an effort catch and tag another live hornet."
From "Washington State Officials Hunt for Colony of 'Murder Hornets'/The search has taken on particular urgency as the Asian giant hornets are about to enter their 'slaughter phase,' during which they kill bees by decapitating them" (NYT).
Rice wine, presumably, because they're from Asia. From last May in the NYT: "In Japan, the ‘Murder Hornet’ Is Both a Lethal Threat and a Tasty Treat/Long before the insects found their way to American shores, some Japanese prized them for their numbing crunch and the venomous buzz they add to liquor."
From "Washington State Officials Hunt for Colony of 'Murder Hornets'/The search has taken on particular urgency as the Asian giant hornets are about to enter their 'slaughter phase,' during which they kill bees by decapitating them" (NYT).
Rice wine, presumably, because they're from Asia. From last May in the NYT: "In Japan, the ‘Murder Hornet’ Is Both a Lethal Threat and a Tasty Treat/Long before the insects found their way to American shores, some Japanese prized them for their numbing crunch and the venomous buzz they add to liquor."
The giant hornet, along with other varieties of wasps, has traditionally been considered a delicacy in this rugged part of the country. The grubs are often preserved in jars, pan-fried or steamed with rice to make a savory dish called hebo-gohan. The adults, which can be two inches long, are fried on skewers, stinger and all, until the carapace becomes light and crunchy. They leave a warming, tingling sensation when eaten.The Japanese know how to do stuff. We're out here trying to glue electronic devices to the little devils, and they are finding sophisticated, elegant ways to savor the carapace. I'd like to "Savor the carapace!" replace "Save the liver!" in a remake of this classic comedy routine....
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