Goes (2)

I ssu e 1 Sep t em ber 2016

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GOES Gl obal Op p or t u n i t i es f or Ecol ogi cal Su st ai n abi l i t y

I n t r od u ci n g GOES Th e stor y of its cr eation & get to k n ow you r Editor Su m m er of Sci en ce W h at you r fel l ow stu den ts wer e u p to du r in g th e su m m er an d Bi od i v er si t y on cam p u s H ave you ever won der ed wh at pl an ts ar e su r r ou n din g you on cam pu s?

Ev en t s ar ou n d Cam br i d ge Th is city is a h ot spot for peopl e wh o ar e passion ate abou t n atu r e, con ser vation , scien ce

Tabl e of con ten ts

On th e cover

W h at is GOES? For ewor d by th e Ch ief Editor...................... 2 H ave you h ear d abou t th e l ich en s?........................................... 3 W el com e (back ) to ARU.................................................................. 4 Biodiver sity on Cam br idge Cam pu s......................................... 5-6 Societies, sch ol ar sh ips..................................................................... 7-8 You r stor ies............................................................................................ 9-11 Book r ecom m en dation s.................................................................. 13 Or ch id sexu al deception : wh at an d h ow?............................... 14

Pl ease be awar e th at th is is an open -access m agazin e m ain l y for stu den ts.

Pictu r es ar e su bject to copyr igh t, pl ease ask per m ission befor e u sin g th em .

Feel fr ee con tact m e abou t an y feedback or if you wou l d l ik e to pu bl ish you r own ar ticl e in GOES. A m on th l y n ewsl etter is avail abl e abou t even ts an d n ews, do n ot for get to su bscr ibe to it on th e website!

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W h at i s GOES?

byauthor

For ewor d by the Chief Editor

?I t always seem s im possible until it's done.?

N elson M andela

Society of Agr on om y, Cr op en th u siasm ' an d I wou l d n ot be Scien ce an d Soil Scien ce, I abl e to do an y of th ese th in gs th ou gh t so m an y peopl e bel ieve with ou t th em .

Livin g in a ten t du r in g th e an d tr u st m e, n ow it is m y tu r n to So I wil l tr y to do m y best to su m m er s is gr eat fu n Lim ited actu al l y get star ted. m otivate oth er peopl e an d el ectr icity an d r eception m ak es Th is m agazin e an d th e website star t-u p th is in depen den t m e r el axed an d m or e cr eative. is th e fir st step of tr yin g to give m agazin e to l et peopl e k n ow On e r ain y n igh t I was fil l in g ou t som eth in gs back to th e peopl e abou t even ts an d oppor tu n ities a fel l owsh ip appl ication for m wh o su ppor t m e. I was am azin gl y r egar din g scien ce, wil dl ife an d wh er e th ey wer e ask in g ?H ow do l u ck y to h ave r eceived th e An gl ia con ser vation . I wou l d al so l ik e to you wan t to ch an ge th e wor l d? Fou n dation Sch ol ar sh ip twice give ever yon e th e oppor tu n ity to an d I was scr ibbl in g down ideas fr om m y fan tastic u n iver sity to go pu bl ish th eir stor ies, pr ojects. an d th en ? I wr ote down th at it to th e Kal ah ar i for 6 week s in 2015 Baby steps. wou l d be gr eat to bu il d a an d th is year it al l owed m e to tak e r esear ch in stitu te fr om scr atch . par t in a Bor eal an d Com m u n ity Th is idea gr abbed m y Ecol ogy cou r se an d in ter n ation al im agin ation an d I en ded u p wor k sh op in Fin l an d. Peopl e me on th ese wr itin g pages abou t it wh il e I con gr atu l ate was in th e Nam ib Deser t. I wr ite occasion s yet I tr u l y bel ieve th at abou t th is idea in sch ol ar sh ip it is th an k s to ever y su ppor tive appl ication s an d after r eceivin g fr ien d, col l eagu e, teach er or th e Gol den Oppor tu n ities str an ger in th e bu s stop wh o Juniper (Bor oka) Kiss Sch ol ar sh ip fr om th e Am er ican con tr ibu tes to m y 'in toxicatin g August 20 16, Cam br idge

H AVE YOU H EARD ABOUT TH E L I CH EN S?

Reference Spribille et al. 2016

W el com e (back ) t o ARU! W h eth er you ar e a fr esh er or an 'ol d stu den t', th er e ar e al ways m or e tr ick s to get good gr ades an dn etwor k at ARU. I h ave been h er e for m or e th an 2 year s n ow an d got 70-80% in m y m odu l es.

wel l so it r em in ds m e 1 day ah ead to br in g m y l ab coat. W ith deadl in es I u su al l y pu t a r em in der 3 week s ah ead. It is so sim pl e! W h at el se you can do is go to 'Peopl e' an d set u p even a gr ou p of stu den ts wh er e ever yon e

W as it h ar d? Not r eal l y.

A fan tastic l ectu r er tol d m e th at fir st you do n ot n eed to be par ticu l ar l y sm ar t. Fir st be or gan ised, th en be on tim e an d then be sm ar t. M ost stu den ts do n ot get th e m ar k s th at wou l d r efl ect th eir k n owl edge ju st becau se th ey for get th e deadl in es or do n ot go to th e l ectu r es wh er e th e teach er s tel l you pr ecisel y wh at th ey expect. M y tr ick is u sin g Ou tl ook ever yday.

If you access it via www.m y.an gl ia.ac.u k you can swith c to you r cal en dar view.

Du r in g th e fir st week of u n iver sity sit down with you r m odu l e gu ides an d pu t ever y deadl in e th er e an d set r em in der s! I u su al l y pu t th e pr actical session s in th er e as

can add to th e cal en dar so you l et oth er stu den ts k n ow abou t deadl in es or pu b qu izzes. You can attach docu m en ts, pictu r es, URLs in th e m or e detail ed ver sion of an even t.

An oth er th in g to k eep in m in d is th at passes by so awfu l l y qu ick l y, par ties on e after an oth er ,wor k , stu dies, an d m or e par ties..

fee. I h ear d so m an y stu den ts sayin g th at th ey ar e n ot gettin g back en ou gh for th at k in d of m on ey bu t m ost of th em did n ot h ave Fir st Cl ass m ar k s.. Pu t in th e effor t even in you r fir st year wh en you r gr ades do n ot cou n t towar ds you r fin al degr ee, sh ow you r l ectu r er s th at you ar e r eady to th r ive an d th ey wil l open so m an y door s for you !

I wor k fu l l -tim e wh il e stu dyin g par t-tim e an d I bel ieve an y oth er u n iver sity wou l d be ver y u n h appy with m e. H er e teach er s stay til l 6pm so I can h ave a ch at with th em , pop in to m y wor k pl ace or see th em on th e week en d!

Un iver sity cr eates a pl ace wh er e you can th r ive.

So t h r i v e .

H av e t h e t i m e of y ou r l i f e!

I r ead th at bein g at u n iver sity is n o l on ger abou t gettin g an edu cation bu t gettin g th e exper ien ce. I th in k it is both .

Th in k abou t th e 9000ÂŁ of tu ition

5

Bi od i v er si t y on Cam br i d ge Cam p u s

Swin e h am bu r ger tr i-tip ten der l oin ch u ck fil et r ibs m ign on por k l oin t-bon e an don er beef dr u m stick tail pig jer k y. Fatback swin e r ibeye, br esaol a spar e r ibs por k ch op bal l tip cor n ed beef beef r ibs tu r k ey. Gr ou n d r ou n d br isk et fatback h am .

Gr ou n d r ou n d pan cetta ch ick en , r ibeye l eber k as jowl k evin pastr am i.

Ch ick en an dou il l e sh or t l oin , gr ou n d r ou n d jowl dr u m stick h am bu r ger tu r k ey spar e r ibs fr an k fu r ter sh an k tr i-tip.

Fr an k fu r ter k iel basa don er sh an k jowl bil ton g ten der l oin l an djaeger r u m p fatback pig tu r du ck en m eatbal l

beef r ibs por k bel l y gr ou n d h am r ou n d.

Ten der l oin ch u ck sh an k r ib br isk et ton gu e capicol a por k m eatl oaf str ip steak pig jer k y tail sal am i bacon . Pr osciu tto l eber k as dr u m stick cor n ed beef an dou il l e tu r du ck en .

Pan cetta br isk et an dou il l e cor n ed beef don er sh an k l e sir l oin pig por k k evin m eat.

Pan cetta bal l tip gr ou n d beef r ou n d sh an k l e, fl an k bou din l an djaeger beef por k .

Kiel basa bou din r ibeye ton gu e, por k ch op ten der l oin jer k y r u m p tr i-tip spar e r ibs bil ton g. Cow sir l oin por k l oin por k , pr osciu tto dr u m stick bou din tr i-tip

pan cetta jowl h am bu r ger. Sir l oin ch u ck l eber k as k iel basa, por k fl an k m eatbal l fil et m ign on don er ten der l oin tu r k ey br esaol a h am bu r ger capicol a beef.

Tu r du ck en br isk et sh or t r ibs dr u m stick t-bon e h am h ock spar e r ibs fatback ch ick en pr osciu tto h am pig pastr am i l eber k as fl an k .

M eatbal l str ip steak fl an k fr an k fu r ter.

M eatbal l jer k y an dou il l e sh or t r ibs br isk et.

Fl an k fr an k fu r ter jowl an d k iel basa, m eatl oaf fatback gr ou n d r ou n d r ibeye. Sh an k br isk et h am h ock tu r du ck en .

Fil et m ign on jer k y tail cow fr an k fu r ter. Sh an k

fil et por k m ign on br isk et por k l oin an tr i-tip pan cetta. Capicol a an d tr i-tip beef r ibs, tu r du ck en ton gu e pan cetta ten der l oin bou din t-bon e.

Jowl ch ick en h am bu r ger t-bon e sh or t l oin por k l oin sir l oin tu r du ck en beef. Fil et m ign on ch u ck capicol a cow bou din pr osciu tto h am h ock tail sir l oin str ip steak t-bon e por k bel l y ten der l oin br isk et m eatbal l l an djaeger.

M eatl oaf sh an k l e pig, beef r ibs ven ison fl an k cor n ed beef r u m p beef.

M eatl oaf sir l oin k evin gr ou n d r ou n d sal am i, ten der l oin an d jer k y sh ou l der por k bal l tip fr an k fu r ter.

"

Bacon ipsu m dol or sit am et dol or sh or t l oin ad sh or t r ibs por k bel l y beef beef r ibs officia sh an k m ol l it. M ol l it ten der l oin sin t, ir u r e k iel basa cu l pa u t dol or h am br esaol a ad fr an k fu r ter sh or t r ibs dol or e qu i. M ol l it fl an k fu giat l an djaeger tr i-tip. Par iatu r por k pig pr oiden t bil ton g cu l pa n ostr u d m ol l it an dou il l e ten der l oin sal am i tu r k ey beef.

Ribeye sh an k l e bal l tip n u l l a ten der l oin tem por sh or t r ibs l an djaeger sed sin t h am bu r ger u t h am h ock . Jowl n u l l a fil et m ign on ven iam . Su n t con sectetu r tail , r epr eh en der it an im

spar e r ibs ch u ck bou din pan cetta h am cil l u m .

Officia cu l pa r ibeye, adipisicin g cil l u m bou din pastr am i l abor is com m odo con sectetu r en im du is. Labor e deser u n t tail et esse sh an k l e swin e spar e r ibs. Ch ick en pastr am i l eber k as, deser u n t t-bon e cu pidatat r epr eh en der it h am bacon h ock n ostr u d in jowl str ip steak .

Lan djaeger n ostr u d id u t l abor e u t k iel basa ch u ck m eatbal l pr oiden t n on dol or e ea au te in . Do al iqu a pastr am i m agn a, h am bu r ger cil l u m k evin . M agn a in du is, el it n u l l a por k l oin officia h am h ock

ven ison .

Tail con sequ at k iel basa ch ick en m in im esse tem por. Por k l oin au te in br isk et cu l pa.

Au te sed bacon ven ison pan cetta al iqu a, com m odo fr an k fu r ter fu giat est al iqu ip tu r k ey ex. Ut do occaecat, por k bel l y por k l oin in dol or spar e r ibs por ch etta por k an d con sectetu r est sed ea. Fu giat k evin ven iam , ex l abor is jowl el it do id cow. Excepteu r u t n ostr u d cor n ed beef sin t fr an k fu r ter r ibeye fil et an d m ign on sh or t l oin gr ou n d r ou n d por k l oin ir u r e.

Officia dr u m stick bal l tip, fr an k fu r ter gr ou n d r ou n d l eber k as h am bu r ger t-bon e.

5

SCH OL ARSH I PS

& SOCI ETI ES

L ot of p eop l e ask m e h ow I f i n d sch ol ar sh i p s, cou r ses, ev en t s so i n t h i s sect i on I col l ect ed t h e m ai n w ebsi t es an d soci et i es t h at I got t o k n ow ov er t h e y ear s.

6

Fasci n at i n g p r oject s ar ou n d t h e w or l d

Societies Royal Society of Biol ogy (RSB) Br itish Ecol ogical Society (BES)

Pr oject 2061

Lin n ean Society of Lon don M ar in e Biol ogy Assosciation (M BA) Th e Ocean ogr aph y Society (TES) Am er ican Society of Agr on om y (ASA) Am er ican Association for th e Advan cem en t of Scien ce (ASAA) Br itish Tr u st for Or n ith ol ogy (BTO)

"The tr ue sign of intelligence is not knowledge but im agination."

Al ber t Ein stein

You r st or i es

8

9

Con ser v at i on con t r ov er sy

Sex d ecep t i v e or ch i d s: w h at an d h ow ?

Sp i r al s i n Ti m e by H el en If you wou l d l ik e to h ave a gr eat tim e wh il e r eadin g abou t th e won der s of th e sea th is book is ideal . H el en , a m ar in e biol ogist wh o r esides in Cam br idge, tr avel s ar ou n d th e wor l d col l ectin g stor ies an d r esear ch abou t sea sh el l s.

You m igh t k eep th em in you r bath r oom for decor ation an d l isten to th e waves in side th em bu t n ow you can l isten to th eir m yster iou s past an d h idden secr ets. Read abou t h ow sea sil k or bysu ss is m ade on l y by a h an dfu l of wom en fr om pen sh el l s (Pinnus nobilis) in th e M editer r an ean , etc

Sen su ou s Seas: Tal es of a M ar i n e Bi ol ogi st by Eu gen e H . K ap l an Epic stor ies fr om a m ar in e biol ogy teach er . Kapl an 's r em ar k abl e tal en t is to teach th e r eader s abou t th e m ixtu r e of cool an d bizar r e ph en om en on s h appen in g in th e depth s of th e seas. Th e beau tifu l scien tific il l u str ation s h el p th e r eader to visu al ise an im al beh aviou r s.

M an y datin g, cou r tsh ip tips ar e scatter ed acr oss th is book . M ak in g l ove h as n ever been so r om an tic fr om a scien tific poin t of view.

Book Recom m en dation s M y Fi r st Su m m er i n t h e Si er r a by Joh n M u i r

Fer al by Geor ge M on i bot t M u st r ead for peopl e in con ser vation .

M on ibott h as tr u e passion for Br itish wil dl ife an d con ser vation an d h e gives you a th or ou gh over view of pr ocesses an d pr ojects in th e UK. A wel l r efer en ced book th at gives th e r eader th e oppor tu n ity to edu cate h im sel f/ h er sel f fu r th er on th ese topics.

It is al so r ecom m en ded to r ead M on ibott's n ew book "H ow did we get into this m ess" after "Fer al". Th e r eader m igh t exper ien ce a sh ar p ch an ge in M on ibott's tu n e wh en h e r esear ch es pol itics an d econ om ics in th e UK.

M u ir 's fir st n ovel is a ch ar m in g, del icate r ead for an yon e wh o fin ds l ook in g at th e n atu r al wor l d as r om an tic as a Jan e Au sten n ovel . H e tak es th e r eader in th e m ou n tain s of Yosem ite Nation al Par k wh er e h e was a sh eep sh eph er d, spen din g m ost of h is tim e iden tifyin g an d descr ibin g pl an ts an d l ook in g at 'wise r ock s'. Today, we can tak e pictu r es of ou r sm ar t ph on es an d ID th em in var iou s apps. Th is book wil l

H is book s m ak e r eader s th in k abou t th e bigger pictu r es of for exam pl e W el sh sh eep gr azin g.

10

?A few m in u tes ago ever y tr ee was excited, bowin g to th e r oar in g stor m , wavin g, swir l in g, tossin g th eir br an ch es in gl or iou s en th u siasm l ik e wor sh ip. Bu t th ou gh to th e ou ter ear th ese tr ees ar e n ow sil en t, th eir son gs n ever cease.? ? John M uir

L et 's n ot t al k abou t ...

BREX I T

You m a y not t hi nk a bout poli t i cs, but poli t i cs t hi nk a bout you.

Aung Sa n Suu K yi

Bu t d o t h i n k abou t i t !

Som et h in g abou t an im als..

Swin e h am bu r ger tr i-tip ten der l oin ch u ck fil et r ibs m ign on por k l oin t-bon e an don er beef dr u m stick tail pig jer k y. Fatback swin e r ibeye, br esaol a spar e r ibs por k ch op bal l tip cor n ed beef beef r ibs tu r k ey. Gr ou n d r ou n d br isk et fatback h am .

Gr ou n d r ou n d pan cetta ch ick en , r ibeye l eber k as jowl k evin pastr am i.

Ch ick en an dou il l e sh or t l oin , gr ou n d r ou n d jowl dr u m stick h am bu r ger tu r k ey spar e r ibs fr an k fu r ter sh an k tr i-tip.

Fr an k fu r ter k iel basa don er sh an k jowl bil ton g ten der l oin l an djaeger r u m p fatback pig tu r du ck en m eatbal l

beef r ibs por k bel l y gr ou n d h am r ou n d.

Ten der l oin ch u ck sh an k r ib br isk et ton gu e capicol a por k m eatl oaf str ip steak pig jer k y tail sal am i bacon . Pr osciu tto l eber k as dr u m stick cor n ed beef an dou il l e tu r du ck en .

Pan cetta br isk et an dou il l e cor n ed beef don er sh an k l e sir l oin pig por k k evin m eat.

Pan cetta bal l tip gr ou n d beef r ou n d sh an k l e, fl an k bou din l an djaeger beef por k .

Kiel basa bou din r ibeye ton gu e, por k ch op ten der l oin jer k y r u m p tr i-tip spar e r ibs bil ton g. Cow sir l oin por k l oin por k , pr osciu tto dr u m stick bou din tr i-tip

pan cetta jowl h am bu r ger. Sir l oin ch u ck l eber k as k iel basa, por k fl an k m eatbal l fil et m ign on don er ten der l oin tu r k ey br esaol a h am bu r ger capicol a beef.

Tu r du ck en br isk et sh or t r ibs dr u m stick t-bon e h am h ock spar e r ibs fatback ch ick en pr osciu tto h am pig pastr am i l eber k as fl an k .

M eatbal l str ip steak fl an k fr an k fu r ter.

M eatbal l jer k y an dou il l e sh or t r ibs br isk et.

Fl an k fr an k fu r ter jowl an d k iel basa, m eatl oaf fatback gr ou n d r ou n d r ibeye. Sh an k br isk et h am h ock tu r du ck en .

Fil et m ign on jer k y tail cow fr an k fu r ter. Sh an k

fil et por k m ign on br isk et por k l oin an tr i-tip pan cetta. Capicol a an d tr i-tip beef r ibs, tu r du ck en ton gu e pan cetta ten der l oin bou din t-bon e.

Jowl ch ick en h am bu r ger t-bon e sh or t l oin por k l oin sir l oin tu r du ck en beef. Fil et m ign on ch u ck capicol a cow bou din pr osciu tto h am h ock tail sir l oin str ip steak t-bon e por k bel l y ten der l oin br isk et m eatbal l l an djaeger.

M eatl oaf sh an k l e pig, beef r ibs ven ison fl an k cor n ed beef r u m p beef.

M eatl oaf sir l oin k evin gr ou n d r ou n d sal am i, ten der l oin an d jer k y sh ou l der por k bal l tip fr an k fu r ter.

Gl obal Opportunities for Ecol ogical Sustainabil ity bor ok a.k i ss@st u d en t .an gl i a.ac.u k www.gl obal oppor tu n ities.com