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The gemsbok (Oryx gazella), or South African oryx, is a large antelope in the genus Oryx.It is endemic to the dry and barren regions of Botswana, Namibia, South Africa and (parts of) Zimbabwe, mainly inhabiting the Kalahari and Namib Deserts, areas in which it is supremely adapted for survival.
At one time, numbers of oryx in New Mexico were estimated to be around 6,000 (original release numbers were less than 100). Today, numbers have been held around the 2,000 mark through managed hunting efforts. The success of the oryx in New Mexico is due in part to the abundance of food. In Africa, they eat grasses, forbs, and melons.
Springbok can meet their water needs from the food they eat, and are able to survive without drinking water through dry season. In extreme cases, they do not drink any water over the course of their lives. Springbok may accomplish this by selecting flowers, seeds, and leaves of shrubs before dawn, when the food items are most succulent. [25]
This poses a health risk to people who eat "country food" (traditional Inuit foodstuffs). [17] As whales grow, mercury accumulates in the liver, kidney, muscle, and blubber, and cadmium settles in the blubber, [ 18 ] the same process that makes mercury in fish a health issue for humans.
Commercial bird food is widely available for feeding wild and domesticated birds, in the forms of both seed combinations and pellets. [9] [10]When feeding wild birds, the Royal Society for the Protection of Birds (RSPB) [11] suggests that it be done year-round, with different mixes of nutrients being offered each season.
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
Inuit often are relentless in making known that they are not like Qallunaat in the sense that they do not eat the same food and they are communal with their food. Qallunaat believe that the person who purchases the food is the owner of the food and is free to decide what happens to the food.
In some cultures, such as Ethiopian and Indian, hands alone are used or bread takes the place of non-edible utensils.In others, such as Japanese and Chinese, where bowls of food are more often raised to the mouth, little modification from the basic pair of chopsticks and a spoon has taken place.