As Pete explains in the video below, this particular Gorgosaurus was particularly interesting due to the number of severe injuries it sustained in life – and the fact that it live long enough for them to heal, showing scar tissue and unusual bone growth.
What Pete and his team from the Black Hills Institute uncovered when they were casting the original fossil is perhaps the most surprising – this Gorgosaur may have had brain cancer. Check it out in this video:
A recreation of what Ida would have
looked like in life, by paleoartist
In addition to Lucy and the other fascinating fossils and stunning artifacts seen in the world premiere of the Lucy’s Legacy exhibit in Houston, the exhibit in New York will feature preliminary results from the research recently completed on the Lucy fossil in UT’s High-Resolution X-ray Computed Tomography Facility, one of the world’s premier labs for this work, as well as an interactive experience with Viktor Deak, one of the world’s leading paleoartists. Deak created the 10-foot-tall, 78-foot-long mural representing 6 million years of evolutionary history in Ethiopia (check out an online version here) that you may have seen when Lucy’s Legacy debuted in Houston – and he’s created brand-new paleoart for the exhibit in New York. He’ll be in the exhibit frequently, where visitors can observe him at work, ask him questions and learn first-hand how he has merged his passions of science and art to communicate an understanding of our prehistoric past, as well as how he utilizes modern technology to re-create a vision of our beginnings more vivid than ever before.
Perhaps most exciting – we announced today that the newly famed fossil Ida (Plate B) will also be on display in the Lucy’s Legacy exhibition when it opens in New York. Officially called Darwinius masillae, this 47 million-year-old fossil is almost-unbelievably well-preserved, providing a window into our primate past – when the key adaptations of opposable thumb and big toe had just evolved.
Hear Dr. Robert Bakker, visiting curator of paleontology, discuss the significance of Plate B of the Ida fossil – including preserved fur and stomach contents – in the video below.
Headed to New York this summer? Know any science buffs in the area? Be a fan of the “Lucy’s Legacy in Times Square” page on Facebook for the latest news, photos and video from the exhibition.
Pint-size baggies – heavy duty
Gallon-size baggies – heavy duty
Procedure: 1. Fill the large bag about ½ full of ice. Add 6 tablespoons of rock salt to the ice.
2. Put ½ cup of milk, ¼ teaspoon of vanilla, and 1 tablespoon of sugar into a smaller baggie and seal. Put this inside another small baggie and seal. This will prevent saltwater from seeping into your ice cream.
3. Place the double bagged small baggie into the larger baggie and seal.
4. Shake the baggie until you have ice cream.
5. Remove the smaller baggie from the larger one. Wipe off the water, then open it carefully and enjoy your ice cream!
People have been enjoying the rich and wonderful taste of butter for more than 6,000 years. Archaeologists have found pounds of ancient butter buried in the peat bogs of Ireland. Butter is still made in essentially the same way as it has been for thousands of years. Roll up your sleeves and make butter like the ancients!
Heavy whipping cream – you can buy this at the grocery store
Crackers – any kind you like
Clean baby food jar
1. Fill your baby food jar about ½ full with whipping cream.
2. Add a pinch of salt for taste.
3. Seal the cap on tight.
4. Shake your jar up and down vigorously.
5. You will notice that soon you will have a creamy substance that we know as whipped cream. You’re not done yet! Keep shaking!
6. Soon you will have a clump surrounded by a liquid. The clump is your butter and the liquid is buttermilk.
7. Drink the buttermilk if you like, it’s full of protein.
8. Place your butter in a piece of cheesecloth and squeeze the excess liquid out.
9. Use your butter knife to spread your creation on crackers and enjoy!
When milk straight from the cow is left to stand it separates into skim milk and cream. The cream rises to the top. The cream is full of proteins and fat. When you shake the cream and agitate the fat globules, they stick together to form butter. The leftover liquid is called buttermilk and it is full of protein.
Interested in learning more about cooking and the science behind it? BEYONDbones will be bringing you The Science of Food – a series of videos exploring the science involved in the culinary creations of some of the best chefs in town. Its all part of Big Bite Nite on April 30, an event featuring food from over 30 restaurants all in one location – HMNS.