For those who don’t know, the U.S. Bureau of Land Management has been moving to a new website over the last several months. Far from a seamless transition, however, the move has been a complete disaster.
In the last several weeks, the agency seems to have completely disconnected its old website, effectively erasing any content that once existed on the web. While this wouldn’t be a bad thing if the Bureau had migrated all its content to the new website, unfortunately, this hasn’t happened. Making matters worse, the new website seems to be incomplete, lacks cohesion and any semblance of organization, is slow to load, and barely registers on web searches.
The result has been a complete web catastrophe: Information that was once publicly available is no longer accessible, public access to information and web pages seems to have been eliminated, and, more than ever, Americans are in the dark…
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Further great news relating to our recent post –
After a long and complicated mission, we are overjoyed to announce that Simba and Lula have safely arrived at the New Hope Centre in Amman, Jordan. Our dedicated and exhausted team released the two animals yesterday morning.
Mark, your overwhelming support has not been overlooked. We simply can’t thank you enough for your kindness and generosity over these past few weeks. Thank you.
This mission began on 28 March when the FOUR PAWS team entered the Mosul zoo for the first rescue attempt. The animals were examined, anaesthetised, loaded onto a truck and headed to the border out of Mosul. However, the team was unexpectedly prevented from leaving Mosul with the animals.
The Iraqi military returned the animals to the zoo while the team was forced to head back to Erbil to regroup and decide on the…
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ADVOCATE FROM YOUR PLATE (Vegan Recipes) — This is a recipe from “35 Beautiful Vegan Easter Desserts” by Wallflower Kitchen.
This is our favorite.
Vegan Lemon Sponge Cake
Lemon sponge cake
360ml unsweetened almond milk
Juice of half a lemon (save other half for frosting)
Zest of 1 lemon
230g caster sugar
110ml sunflower oil
2 tsp vanilla bean paste (or extract)
250g self-raising flour
2 tbsp cornstarch
½ tsp bicarbonate of soda
Lemon buttercream frosting
300g dairy-free butter (I used Vitalite)
1 tsp vanilla paste (or extract)
450g icing sugar
Juice of half a lemon
For the decoration
Dark chocolate, melted
Vegan-friendly mini eggs or chocolates
Vegan Carrot Cake Cupcakes
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