Who ordered the anchovies?
That's what beach-goers may be asking after a huge swarm of the oily fish descended on the shallow waters of La Jolla Shores, California, this week.
"It is rare to see so many anchovy abutting the surf zone," said Professor Dave Checkley of the Scripps Institution of Oceanography (SIO). "More usually, schools are seen hundreds of yards to many miles offshore." The surf zone is the area in which waves break on shore and humans normally swim.
Get ready for the tomato-mobile.
Ford and Heinz are looking at ways to make car parts out of ketchup by-products, the automaker announced Tuesday.
Heinz uses more than two million tons of tomatoes every year and produces a lot of waste from the peels, stems and seeds.
April 22 is Earth Day, and there's no better way to start celebrating and protecting the planet than by taking a closer look at what's on your plate.
You could also consider joining a CSA (that's community supported agriculture), buying direct at a farmers market, staying as local as possible, keeping a close eye on the origins of your seafood or supporting chefs who are doing the right things for the environment.
Could guacamole and some salsas become victims of global warming? Possibly, says Chipotle Mexican Grill.
The restaurant chain, in an annual report, listed drought and global weather change among a long list of business risks faced by the company.