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Love Begins

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2025 on Tumblr: Trends That Defined the Year
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@profilles-ca
This Always Ad Asks What It Means To Do Something “Like a Girl”
Lauren Arrington just wanted to top the other kids’ science fair projects.
But she ended up making a breakthrough that surprised even seasoned, Ph.D.-holding scientists.
Her research showing that venomous, highly invasive lionfish can survive in nearly fresh water was ultimately replicated and expanded upon by ecologists, who cited her in their published, peer-reviewed study on the topic.
Not bad for a 12-year-old.
Craig Layman, an ecology professor at North Carolina State University, called Lauren’s work “one of the most influential sixth-grade science projects ever conducted.” He said it demonstrated something scientists should have done years before.
"Her project was the impetus for us to follow up on the finding and do a more in-depth study," said Layman, who with graduate students from Florida International University had been researching lionfish in the Loxahatchee River. "We were the first paper that published the salinity of the lionfish, and it was all because of what she had done with her science project."
The daughter of two scientists who love the water, Lauren has grown up fishing, snorkeling and loving science. As a little girl, she went to the classes her dad used to teach at the University of Alabama, piping in with questions that impressed him with their insight.
She got the idea for her project after constantly seeing the red and white, garishly decorated lionfish inPalm Beach County waters. She found out from her dad, an ecologist, that they were taking over Florida’s reefs and gobbling up native fish.
"I wanted to do something about them," said Lauren, who is now 13 and lives in Jupiter. "So I was kind of throwing ideas at my dad."
She thought about testing whether a dead lionfish can still hurt people with its venom. That meant finding someone willing to be spined by one, though, and dad wasn’t exactly eager to sign up. So Lauren kept brainstorming and ultimately settled on figuring out the lowest salinity level they could stand.
For two weeks in late 2012, Lauren slowly lowered the salinity in five aquariums occupied by lionfish she and her dad caught in the Indian River Lagoon. They kept another at the regular ocean salinity level as a control.
Ocean water has a salinity of 35 parts per 1,000. Lauren and her dad, who has a doctorate in fish ecology, thought the lionfish would withstand a salinity of 13, no less. But when the water got down to that level, the fish acted like nothing had changed. So Lauren added more fresh water, taking it down to six parts per 1,000.
And the fish were still fine.
"We were completely dumbfounded," said Lauren’s dad, Albrey Arrington, director of the Loxahatchee River District. "We did not expect that at all."
Because the science fair guidelines specified that students would be excluded if animals in their experiments died, they stopped the experiment there and released the lionfish.
Lauren wound up being one of 20 students from The King’s Academy selected to take her project to thePalm Beach County regional science and engineering fair. There, she got third place in the zoology category.
What her project showed is important because it revealed that lionfish are not just a threat to marine ecosystems. They can also move into estuaries, which often act as nurseries for fish. That’s good to know, because they’re more accessible there and easier to get rid of, Lauren’s dad said.
The extension of Lauren’s study, conducted by Layman and his students, was published this year in the Environmental Biology of Fishes. They were able to bring the salinity all the way to zero, finding that lionfish can tolerate a minimum salinity of 5 parts per 1,000 and even withstand pulses of freshwater.
Lauren’s name is mentioned in the acknowledgments section of the research paper.
"Sometimes it takes someone outside of science – or a student – to look at something in a different way," Layman said.
The whole thing made Lauren, who hopes to one day find a job involving marine science and engineering, feel important.
"It was pretty cool," she said.
Not to mention a complete surprise.
"It certainly was not what we expected, not the results and not the outcome," her dad said. "It was true science — we got the unexpected."
No women applied
Pride by EclecticNinja
World Pride 2014 kicks off today! What are you proud of? How do you plan on celebrating?
Jenna Durling, Little Red Kitsch'n Prepared take home food & sweets Prospect Village, NS Jenna started killing it in Prospect a little over three years ago as Little Red Kitsch'n. A pushover in some ways (according to her), she has been winning people over with her super tasty take home foods, and beautiful cakes. She vendors at the Halifax farmers' market and has created quite the buzz surrounding her. Just recently, she baked for Prince Charles and Camilla! Her inspiration lies in making beautiful things and the enjoyment she receives from that. I asked her what motivates her: "I want to make a pretty cake right now!" Genuinely, her desire to create and schedule and structure her talent is what she likes to do. And she is fucking good at it. I had the opportunity to help her cater two functions in Halifax and it really inspired me. She is super hardworking and organized and it challenged me to stay on top of it (I was super bagged after I left her). How it all began: Jenna always wanted to work for herself and originally it was a restaurant goal, but seeing the overhead deterred her. She saw the success of small, low overhead businesses, and it turned her on. She actually never thought she would get into food, but she loves food, so went with her love. She has taught herself how to earn a living doing what she loves. When she was sourcing a kitchen, no one took her seriously in a sundress, but other than those challenges, Jenna just puts her head down and works her ass off. Things she loves: Working whenever she wants to work, making what she wants to make, no one telling her what to do, and having direct contact with her customers. I asked if she preferred calling her customers her clients and she laughed, "A loonie is my client! I sell cupcakes to customers a dollar at a time. Client isn't the right word." She is an inspiration to me because of her hard work and how big her heart is. Cheers, Chef Charlotte Langley
Today we are heading out east to Nova Scotia to introduce you to @littleredkitschn, a #lesprofilles submitted by @charlotke. As always, you can read more about Jenna on our Tumblr; the link is in our profile xo
It has to be something we create and purchase for. Art by women, design by women, architecture by women, books by women, comics by women, magazines by women, and writing and art that does not support bad old stereotypes. And not just women of your own color. Trans women, LBQ women, WoallCs. Experiment. Venture. Try.
Don’t trash talk other women; talk them up. Support women who have been victimized. Don’t be part of the problem. Disagree, yes, but with respect. If other women behave badly, walk away.
/rant
HEATHER GIBSON I’m a writer who specializes in academic hospital foundations, with specific expertise in one-to-one fundraising communications in downtown Toronto, at a hospital foundation. As a kid, I always got great marks in English and Art classes, and struggled in my other classes. Toward the end of highschool I was able to drop the classes I was weak in and focus on my strengths. I did an undergrad in English Literature and, like many undergrads, had no idea how to get a job once I graduated. I worked on horse farms for awhile and even toyed with the idea of making a living exercising racehorses at Woodbine racetrack. I decided to get some additional training in corporate communications and got into a co-op position that fortuitously evolved into an entry-level job that was a perfect complement to my growing interest in nutrition, exercise and health sciences. Eventually I became interested in fundraising and took a course in proposal writing. Since then I’ve worked at three of Toronto’s academic hospitals, both in fundraising communications and research communications. I love the industry because it’s never dull – the content I work with and the fundraising strategies and relationships are absolutely fascinating. I work with incredibly bright people whose work is truly changing the world. Hospital fundraisers work to support better health-care facilities and infrastructure. Doctors save and improve people’s lives. Scientists work with the vision of helping hundreds or thousands of doctors everywhere to provide their patients with better care. Some of these people are coming up with incredible ways to target cancer cells, while others are creating new ways to deliver health services in a way that our province can sustain. It gives me hope for our future. Even though my work is behind-the-scenes, I really enjoy contributing to a team. I’m inspired when I look at older people who have put in years of hard work to be healthy, independent and financially stable in their golden years. So when my routine feels like a grind, I remind myself that I’d rather put in hard work while I’m young and strong and energetic, so that when I’m older I’m able to ease up and enjoy my life with full function and without fear about finances. I want my life to be long and also high-quality, and I was to spend as much of it as I can with people who I love, who I hope will also be able to enjoy their full lives. As they say, you only live once. I love being in High Park with my dog, biking to work, drinking wine with friends and family, relaxing with my husband, and spending time on a trail or in a lake.
Solidarity does not assume that our struggles are the same struggles, or that our pain is the same pain, or that our hope is for the same future. Solidarity involves commitment, and work, as well as the recognition that even if we do not have the same feelings, or the same lives, or the same bodies, we do live on common ground.
Sara Ahmed (via fuck-yeah-feminist)
Women are rising in farming - support your local farmer!
Women make up 43 percent of the agricultural labor force worldwide. They are the very backbone of agriculture, the key drivers of food production. They own less than 1 percent of the earth's land, but they produce up to a staggering 80 percent of the developing world's food - Nicholas Kristof and Sheryl WuDunn authors of "Women hold up half the sky."
Lego has announced it will produce a series of minifigure sets featuring female characters conducting scientific research.
I never played with Legos as a kid, but I think I might need to buy these.
#Amelia Earhart #quotes #inspirational #beautiful
nothing she did or said was quite what she meant but still her life could be called a monument shaped in a slant of available light and set to the movement of possible music
Carol Shields
Solidarity.
CHRYSTAL PORTER I've always been passionate about food on many levels which has taken me down many different paths from being a Pastry Chef/Chocolatier/Forager/Beer making and now Co-creator of Les Profilles. I hope that Les Profilles will be not only a platform to showcase amazing women and what they do but also use it as a tool to connect and support each other in all of their endeavours. I was born in Toronto and raised in Northern Ontario, Temiskaming Shores. It gave me a great sense of growing up surrounded by nature and forestry. My mother was always a true inspiration to me, I can remember one of my first food memories brings me back to when I was 5 years old helping my Mom peel potatoes for mashed potatoes for dinner. She showed me how to wash the dirt off of them and peeled the first couple of peels from the potato to demonstrate how she wanted it done. It probably took me ages to do just one potato but thank god she was very patient teacher. I started cooking in high school and decided to pursue it as a career when I moved back to Toronto to go to George Brown College for the Culinary Program. I've travelled to Japan and the Kansai region which led me to meet some really amazing people, cook in another country and have some of the best food experiences I've had to date. Coming back from Japan I worked at some really great places such as Amuse Bouche, The Palais Royale and then chocolate making with ChocoSol. Everyday is a brand new day to expand my horizons and take on new challenges. I want to keep going out of my comfort zone to keep growing and learning with what life brings my way. Currently I'm pursuing different studies with botany, beer and connecting more closely with like minded people which has led me into the kitchen at The Dock Ellis! Things that I love: Farmer's Markets, spending time in the great outdoors and having quality time with friends and family. Challenges in my industry? Being a woman in any professional kitchen is very challenging. I hadn't worked with many women in the kitchens I have and I feel like there is a huge opportunity to get some systems in place to encourage more moral supports for women out there not only in the food industry, but in every industry. On y va Les Profilles!
Beautiful snacks to fuel discussion. Thank you @charlotke @feswick @leelilla @chrystalis_30 @gilltrish #women #lesprofilles #LostInTheWood #art