Pamplona, Jul 14 (AP/UNB) — A bull broke from the pack and gored two Australians and a Spaniard during Sunday's final bull run of this year's San Fermin festival, health officials from the northern Spanish city of Pamplona said.
That took the number of gorings to eight for the eight bull runs that provide a high-adrenaline morning rush to the non-stop party that draws around 1 million people each year.
While five of the bulls stayed in a group Sunday and charged through the twisting streets with their guiding steers, one bull drifted back and provoked havoc in the crowds of runners. The bull flipped one man over its horns and slammed him onto the cobblestone street. It then clipped another two runners who were trapped against a wall.
Regional hospital spokesman Tomás Belzunegui said the man who had been tossed by the chocolate-colored bull named Rabanero was gored in the leg, while another man was gored in the right arm and a third in the armpit. The hospital said the wounds were not life- threatening.
The Red Cross reported several other injuries from knocks received from the bulls and steers, or from runners tumbling out of the way.
The previous seven bull runs had produced five gorings: three Spaniards and two Americans.
The six bulls from the Miura breeder, who celebrated the farm's record-extending 53rd showing at the festival, completed the 930-yard (850-meter) run to the bull ring in 2 minutes, 42 seconds. They will be killed at the ring later Sunday.
The San Fermin fiesta was made famous internationally by Ernest Hemingway in his 1926 novel "The Sun Also Rises." Most revelers stay up all night or rise early enough to gape from balconies or barricades as hundreds of runners dressed in the traditional white outfit with a red sash make their mad dash.
Sixteen people have died in the bull runs since 1910. The last death occurred in 2009.
Animal rights protesters have also become a fixture in Pamplona. On the eve of this year's festival, dozens of semi-naked activists staged a performance simulating speared bulls lying dead on Pamplona's streets to draw attention to what they see as animal cruelty for the sake of entertainment.
Bullfights are protected under the Spanish Constitution as part of the country's cultural heritage.
Dhaka, 13th July (UNB) – US-based wildlife photographer Scott Trageser’s solo exhibition ‘Rewilding Bangladesh’ commenced Saturday evening at city’s Art Café. Creative Conservation Alliance (CCA), a nonprofit organization dedicated to environmental conservation, arranged the exhibition.
With the vision to inaugurate the ambitious attempt of bringing extinct wildlife back to the forests of Bangladesh- the exhibition is going to portray Scott’s journey towards capturing the rich wildlife of the country.
Creative Conservation Alliance’s CEO Shahriar Caesar Rahman was present at the inaugural event, among other wildlife and photography enthusiasts.
“The 15 day exhibition is going to exhibit images beyond that of any wildlife photography previously exhibited in Bangladesh. Through Scott’s lens, stories of the life and death of Bangladesh’s unique wildlife will be told and be accompanied by his documentation of the eight years of CCA’s intriguing work to save it,” said Caesar.
The star of this solo-exhibition, award winning photographer Scott Trageser said “Striking wildlife imagery is a cornerstone of modern conservation, as it has the power to evoke appreciation for our imperiled ecosystems. This exhibition is intended to support the existing wildlife and people living around it in Bangladesh.”
The exhibition will remain open for all till 27th July, daily 9 am to 11 pm at Gulshan Avenue’s Art Café.
Thailand, July 13 (AP/UNB) — Farmers in eastern Thailand have celebrated the start of the sowing season by racing their buffaloes, whose usual duty is to plow the fields.
Farmers on Saturday coaxed and goaded the animals to make them run to the finish line in an annual event known as the Wooden Plow Buffalo Race.
The race in Chonburi, about 60 kilometers (37 miles) southeast of Bangkok, is held to express gratitude to the buffaloes for working for the farmers all year long.
Around 60 buffaloes were registered for the race.
Moscow, July 13 (AP/UNB) — Residents of a city in Siberia don't need to fly off to tropical locales for picturesque selfies taken by pristine turquoise waters. Thousands of Novosibirsk residents — ranging from scantily clad women to newlyweds — have been busy instagramming near a bright blue lake nicknamed the "Siberian Maldives."
The lake is blue, however, as a result of a chemical reaction between toxic waste elements from a local power station, and environmentalists are warning people against coming into contact with the water.
"We can compare it only with photos of the Maldives," said Sergey Griva, a local resident who visited the lake, adding he's never been to the Maldives and couldn't find it on a map.
Dmitry Shakhov, a Russian environmentalist, warned that the water can cause allergic reactions or even chemical burns if ingested or touched.
"This water is saturated with heavy metals (and) harmful substances," he said.
The Siberian Generating Company said Friday it has deployed guards to keep trespassers at bay, but insists the lake presents no environmental danger.
Dhaka, Jul 13 (AP/UNB) - It takes just a twist of the wrist to determine when pears are ready to come off the tree.
For plums and peaches, flesh firmness is a good way to verify maturity.
Blackberries? Check the color.
Nature offers a wide range of clues about when the time is ripe for harvesting fruit and minimizing losses.
“Tasting may be all that is needed and is the simplest method for determining ripeness,” said Leonard Perry, horticulture professor emeritus at the University of Vermont. “Birds eating your fruit, too, is a good sign they are ripe for the picking. Look under an apple tree. If a few have fallen to the ground already, most are likely ripe.”
Peaches can be picked when they separate easily from the branches. For best flavors, let peaches and apricots mature fully on the tree.
Raspberries and blackberries are prime when the fruit is no longer green and the berries separate easily from the plant.
Mature apples should be firm but yielding. “When you take a bite of an apple, it should be sweet and crisp without any trace of starchiness,” said Teryl Roper, a pomology professor at Utah State University. “Skin color helps to determine maturity but it is not always reliable. Seed color is not a reliable indicator of fruit maturity.”
Some other guidelines for harvesting fruit:
— Be gentle when picking and storing fruit to avoid bruising, which hastens deterioration and mold. “This is particularly important for very soft raspberries, which should only be stored in shallow containers,” Perry said.
— Ripe fruit should have a noticeable aroma.
— Pick early in the day, especially berries. They won’t spoil as readily as those picked in full sun and hotter temperatures.
— Fruit to be dried should first ripen fully. Fruit to be cooked or preserved can be picked when slightly green. Cooking or blending can salvage bruised, damaged or over-ripe fruit.
And then there’s storage, the other vital half of the fresh fruit equation.
“Once a crop is harvested, it is almost impossible to improve its quality,” Kansas State University Cooperative Extension Service horticulturists say in a fact sheet. “Losses of horticultural crops due to improper storage and handling can range from 10 to 40 percent.”
The key to successful fruit storage is quick cooling, Roper said: “Pick them and get them cool as quickly as possible.”
In general, fruit should not be washed right after harvest, since that can allow disease-carrying organisms to spread from one fruit to another. But fruit should be washed just before it’s prepared and eaten, Roper said. “Washing is about removing human pathogens,” he said.
Different fruit crops have different storage tolerances. Soft fruits will last only a couple of weeks, while apples and pears can be stored for months.
But be cautious with pears, which will mature on the tree but not ripen, Roper said.
“If pears are left on the tree too long, they turn brown inside,” he said. “Pears need to be harvested, stored for two to four weeks at about 40 degrees Fahrenheit, then given two to three days of room temperature before they are ready for the best eating experience.”