by Meg | Sep 16, 2013 | Conservation, Endangered Species, Internship, Panda, wildlife |
I find the reproduction of the Giant Panda so unique and so fascinating. Throughout the short time I’ve spent at Bi Feng Xia I’ve learnt so much. I do believe practical experience is far greater than any knowledge gained from reading scientific articles. If you...
by Meg | Aug 14, 2013 | animal, Conservation, Endangered Species, Internship, Panda, wildlife
On July 28, 2013 I visited a property outside of Bingen, WA. It is approximately 22 acres of mixed oak and pine, but I would consider it open space. This property would make a good site to contrast more densely wooded sites. It’s a beautiful drive, but takes about...
by Meg | Aug 2, 2013 | Conservation, Internship, Panda, wildlife |
The end of my first month at the Panda base of Bifengxia has officially ended. The month had a busy beginning which occupied all my time as Stephanie McMahon (the previous intern) trained me in the personality and stereotypical studies and prepared to hand off all the...
by Meg | Jul 12, 2013 | Conservation, Education, Grass Roots Programs, Internship
While working as a carpet cleaner Ed was unsatisfied with explaining to customers that stains cannot be removed and; as an electronics salesperson was unenthusiastic about steering shoppers’ impulse purchases to products with higher profit margins. Ed decided to go...
by Meg | Jun 26, 2013 | Around PDX, Conservation, Current Endangered Species News, Endangered Species, Environmental Impact, Science, Sustainable seafood
*Tomorrow our first menus come out! Make sure to comment if you see them!* Did you know that 118 million tons of fish are extracted from oceans each year? Yep that’s a MILLION TONS! And what’s even scarier is that we expect this number to increase by an...
by Meg | Jun 24, 2013 | Around PDX, Conservation, Current Endangered Species News, Endangered Species, Environmental Impact, Sustainable seafood
As our first menus appear this week I thought it would be an awesome idea to start a blog conversation about sustainable seafood and why we should care. Throughout the week I’ll be highlighting the four major reasons we should all be concerned about eating...
