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Announcing Sacred Mounds, a novel of Magical Realism and Historical Fantasy from Jim Metzner, with a foreword by Hutke Fields, principal chief of the Natchez Nation.
Cyclonic hordes of insects, a telepathic despot, body-swapping sex - just a few of the surprises Salvador Samuels encounters when he is swept back to pre-colonial times, walking in the moccasins of a blind Indian - who, in turn, has been transported into Salvador's body in present-day America. Sacred Mounds Book Cover Four hundred years apart, they are bound by a mission to rescue our world, aided by the mysterious presence of the mounds. Thousands of these ancient earthworks once dotted the landscape of North America. We still don't know why they were created. Sacred Mounds suggests they are as important today as when they were made over a thousand years ago. Sacred Mounds weaves the stories of two men, each a stranger in a strange land. With the help of two remarkable women, they must find a way to save our planet and return home.
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EDIBLE ARTHROPODS- Scorpions: The Pulse of the Planet daily radio program offers free legal online mp3 downloads, exploring the world of sound in nature, culture and science, with audio adventures, world music, extraordinary sound portraits, science diaries, and nature ring-tones; an amazing sonic experience.



Airdate: Apr 08, 1999
Scientist: Peter Menzel

EDIBLE ARTHROPODS- Scorpions

EDIBLE ARTHROPODS- Scorpions
Here's one way to enjoy fresh scorpions-- but don't try it at home.

Transcript:
In a crowded restaurant in Central China, diners feast on fried scorpions, with a cup of tea. But aren't scorpions poisonous? I'm Jim Metzner, and this is the Pulse of the Planet, presented by the American Museum of Natural History.

Peter Menzel is the photographer and co-author of a book on edible insects and other arthropods. During the course of his research, he visited China, where beetles, silkworms and scorpions are all popular item on restaurant menus.

"Scorpions do have poisonous stings but you're able to eat them. In China the way that they handle the poison is that they stir fry them very quickly in very hot oil. So in a manner of seconds the proteins that make up the poisons are rendered harmless. I also ate them live. My wife wouldn't partake of this. The chef brought out live scorpions for us to eat and the way he handled them was delicately with a pair of chopsticks and he immersed them in rice wine until they were semi-comatose. They thrashed around quite a bit when he first put them in but after about thirty seconds, they became rather inebriated. He removed them and with a pair of scissors clipped off the poison sac and stinger and then he popped them in his mouth and ate them. They tasted like a raw shrimp."

By the way, we do not recommend the handling or eating of any poisonous animals. Peter, however, in the spirit of adventurous dining, has also eaten tarantulas - deep fried in Cambodia and roasted over a fire in Venezuela. He tells us that tarantulas taste like smoky, crunchy crab meat.

Pulse of the Planet is presented by the American Museum of Natural History. Additional funding for this series has been provided by the National Science Foundation. I'm Jim Metzner.