What’s so special about Ukraine’s minerals? A geologist explains 
How to support someone who is grieving: five research-backed strategies 
The ghost of Robodebt – Federal Court rules billions of dollars in welfare debts must be recalculated 
We combed through old botanical surveys to track how plants on Australia’s islands are changing 
China Urged to Prioritize Economy Over Territorial Ambitions, Says Taiwan’s President Lai 
Lake beds are rich environmental records — studying them reveals much about a place’s history 
The Beauty Beneath the Expressway: A Journey from Self to Service 
Spain’s Industrial Output Records Steady Growth in October Amid Revised September Figures 
Columbia Student Mahmoud Khalil Fights Arrest as Deportation Case Moves to New Jersey 
GM Issues Recall for 2026 Chevrolet Silverado Trucks Over Missing Owner Manuals 
Every generation thinks they had it the toughest, but for Gen Z, they’re probably right 
Drug pollution in water is making salmon take more risks – new research 
Parasites are ecological dark matter – and they need protecting 
How is Antarctica melting, exactly? Crucial details are beginning to come into focus 
Australia Moves Forward With Teen Social Media Ban as Platforms Begin Lockouts 
LA fires: Long-term exposure to wildfire smoke is poorly understood − and a growing risk 
Tamworth Distilling has created, in collaboration with a University of New Hampshire team, a green crab-flavored whiskey dubbed Crab Trapper.
This drink also seeks to find a use for New Hampshire's unwanted green crab population, which wreaks havoc on the state’s coastal ecosystem in its New England region.
Shellfisheries are plagued by green crabs, which first arrived in North America via European merchant ships in the 1800s, by burrowing into the sand and each consuming up to 50 clams, oysters, or mussels per day.
Their activities also harm the ecosystem, a problem made worse by climate change. Despite being recommended as tasty empanada meat, the crabs have few practical applications.
Green crabs are edible, though they are notoriously low yield, posing significant challenges to being used in conventional culinary creations. Currently, there is no strategy in place to control the populations of green crabs, and there is no real commercial market or fishery for these invaders, according to Will Robinson, distiller at Tamworth Distilling.
The Crab Trapper whiskey’s modified sour mash bourbon base, are infused with ideal crab essence from green crabs harvested from Seabrook, New Hampshire, that were cooked down to a crab stock, fortified with neutral grain spirits, and distilled.
Crab Trapper whiskey, which is bottled at 51 percent ABV, is described as presenting notes of maple, vanilla, and caramel on the nose, followed by flavors like cinnamon, clove, and all-spice.
The limited-run whiskey is for sale in 200-milliliter bottles priced at $65 and can be found while supplies last at Seelbachs.com, Philadelphia's Art in the Age, or directly from the Tamworth Distillery at shop.tamworthdistilling.com.
