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Safari park welcomes two newly hatched penguin chicks

Safari park welcomes two newly hatched penguin chicks

Yahoo08-05-2025
Safari park staff are 'absolutely thrilled' to have welcomed two newly hatched penguin chicks into the world.
Blair Drummond Safari Park in Stirling said the Humboldt penguins hatched in April, after a 40-day incubation period, and are now being cared for by park keepers and their parents.
They are living inside specially made nest boxes, meaning park visitors will not yet be able to see them, but park officials said they are growing quickly and are in good health.
The first chick hatched on April 25 to parents Penny and Izzy, with the second just a few days later on April 29 to parents Pete and Bertie.
Humboldt penguins are native to South America and are classed as vulnerable, with around 24,000 mature penguins left in the wild.
Penguin chicks can weigh as little as 80 grams and teams regularly check their weight to ensure they are developing at the appropriate speed.
Once they moult their grey baby feathers, they begin to venture outside and join the rest of the colony.
Jen Carpenter, penguin team leader at Blair Drummond Safari Park, said: 'We're absolutely thrilled to welcome this year's chicks.
'It's always a joy to see the hard work of our penguin pairs pay off, and these little ones are getting the very best start to life.
'Every successful hatch is a step forward for the species, and we're proud to play our part.
'We can't wait to share their journey as they grow and eventually waddle out to meet the rest of the colony.'
Humboldt penguins are classed as vulnerable in the wild, with populations declining due to habitat loss, overfishing, and climate change.
The chicks have not been named yet, but followers can keep an eye on the Park's social media channels for the big name reveal, plus plenty of behind-the-scenes updates and milestones.
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Woman forbidden from removing bat infestation from her home
Woman forbidden from removing bat infestation from her home

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Woman forbidden from removing bat infestation from her home

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Peated Scotch Whisky At Risk Of Ban Within Five Years, Expert Warns
Peated Scotch Whisky At Risk Of Ban Within Five Years, Expert Warns

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Peated Scotch Whisky At Risk Of Ban Within Five Years, Expert Warns

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It is used to dry the malted barley, and in doing so adds depth of flavour to one of the world's favourite spirits. It's not just a few minor whiskies either; Johnnie Walker, the biggest internationally sold whisky in the world, is renowned for its layers of sweetness and smoke. Up until the recent bans the scotch whisky industry has accounted for just 1% of peat usage in the UK. But that figure is expected to rise to around 40% over the next three years as further bans are introduced in other industries. Scotch's usage won't increase, but its share of total usage will grow significantly. Peat smoke is used to dry the malted barley. It gives the whisky a distinctive smoky flavour. getty "Burning peat is horrendous. It should be considered a climate crime because of the carbon emissions and impact on the ecosystems where the peat is harvested from' said Alastair Collier, Chief R&D Officer at A Healthier Earth, a company that builds and delivers large-scale sustainability solutions. 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In that kind of climate—literally and politically—the idea of burning a critical carbon sink just to flavour a drink starts to look like an easy target. Laphroaig's iconic smoky profile depends on peat, but sustainable alternatives like biochar could help preserve its character. Mark Littler LTD A Luxury Target In the argument against banning peat there is a potential consideration for heritage, and for economic importance. The Scotch Whisky Association reported that in 2024 scotch whisky exports were worth $7.25 billion (£5.4 billion) and were 2% of all UK goods exports. Those are numbers that need to be respected. Which is fine, because there is an alternative. There are already carbon neutral alternatives to peat for other uses, and Alastair Collier is confident that one could be created to replicate the compounds that give whisky its smokey/peaty flavours. "With intent, investment, and around one to two years of trials, a food-grade biochar, which is a form of captured carbon, could be developed to replicate peat's flavor profile in whisky production. It would allow the same smoky character while moving from a carbon-intensive process to a carbon-neutral one." Alastair Collier, Chief R&D Officer at A Healthier Earth Any government looking to ban peat in whisky is likely to see push back; whisky makes money and also people love it. Even Alastair Collier, knowing the issues, enjoys the result: "I drink whisky and really love the medicinal notes that peated expressions like Talisker. But at the same time, I'm fully aware of the environmental cost of using peat." Personally, I believe that much like ivory in the antiques trade, peat will become a target because it is a high-profile, high-emission luxury. Because luxury will always be first in line for regulation when emissions cuts need to look visible. The Future Of the World's Favourite Whisky Let's be clear; I don't want peated whisky to disappear, but I do think that it's a big elephant in the room. When you have the likes of Diageo, one of the world's largest premium alcohol drinks companies, developing the lightest glass bottle in the world to save transport costs and carbon, but also owning what is soon to be the largest peat extraction site in Scotland, it begs the question of when tradition fades into outdated? I reached out to Diageo for comment on the use of peat and potential alternatives in whisky. They declined to comment directly, insisting it was an industry topic better suited to the Scotch Whisky Association and I should contact them. I'm inclined to disagree given their peat extraction activities. 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It offers distinctive character, deep complexity, and emotional connection for many whisky lovers,' added Renwick. 'There will always be a place for peat in scotch, especially when it's used with intention and skill. It may evolve in how it's produced or sourced, but its role in the whisky world is far from over.' The important question remains, would large scotch brands like Glenturret consider an alternative to peat if it existed? 'We're always open to innovation, especially where it supports quality and sustainability. If a credible, environmentally responsible way to create a peat-style profile emerged, we would certainly explore it with curiosity.' Just as Coca-Cola survived the cocaine ban in 1922, and the antiques industry survived the banning of ivory, scotch whisky can adapt to a life beyond peat. A few weeks ago the EU announced plans to cut carbon emissions 90% by 2040, and last month it was announced the world may hit the symbolic 1.5oC global warming in as little as three years—the time it will take this year's batch of whisky to be legally classed as scotch. As climate pressure and challenging targets continue to emerge, the pressure will shift to focus on emissions that even three years ago may have appeared too small to bother with. Smart brands will lead the change. Whether it's now or in three years time—in my opinion it's when not if—the question distillers need to ask themselves is simple: can we adapt. The risk of doing nothing remains to get legislated out and no one wants to see their favourite whisky brands disappear from the shelves.

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