Filipino scientists discovered a unique plant species on Luzon Island in the Philippines called Rinorea niccolifera, which is classified as a nickel hyperaccumulator.

This plant can absorb and store up to 18,000 parts per million (ppm) of nickel in its tissues — approximately 1.8% of its dry weight — without suffering damage. This makes it part of a rare and scientifically valuable group of plants.

The discovery was formally documented in the journal Phytotaxa by researchers from the University of the Philippines and the Department of Environment and Natural Resources (DENR).

Its capability is crucial for the field of phytoremediation, an eco-friendly method that uses plants to remove heavy metals from polluted soils, especially in regions affected by mining activities.

Moreover, Rinorea niccolifera opens opportunities for agromining, or the harvesting of commercially valuable metals directly from plants.

This method is seen as a cleaner alternative to traditional mining, potentially allowing for both soil restoration and economic gain.

To be fair it took me a while to get to the top picture

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Spring Roll Dipping Sauce

Tangy and Sweet Spring Roll Dipping Sauce

Ingredients:

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons water

1 tablespoon honey or sugar

1 teaspoon sesame oil

1 clove garlic, minced

1 teaspoon grated fresh ginger

1 teaspoon chili flakes or sriracha (optional, for heat)

1 tablespoon chopped fresh cilantro (optional)

1 tablespoon toasted sesame seeds (optional)

Directions:

In a small bowl, whisk together soy sauce, rice vinegar, water, and honey (or sugar) until well combined.

Stir in sesame oil, minced garlic, and grated ginger.

Add chili flakes or sriracha if you prefer a spicy kick. Mix well.

Garnish with chopped cilantro and toasted sesame seeds if desired.

Serve immediately or refrigerate for up to one week in an airtight container.

Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes
Kcal: Approximately 30 kcal per 2 tablespoons | Servings: About 6 servings

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Add a burst of flavor to your spring rolls with this easy, tangy, and sweet dipping sauce — ready in just 5 minutes!

Cajun-Style Seafood Alfredo with Lobster, Crab, and Salmon
Ingredients:
Seafood:
1 lobster tail, cooked and chopped
½ lb lump crab meat, picked over for shells
2 salmon fillets, skin removed, cut into chunks
Pasta:
12 oz fettuccine or penne pasta
Sauce:
2 tbsp olive oil
4 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese
1–2 tbsp Cajun seasoning (adjust to taste)
1 tsp smoked paprika
½ tsp black pepper
Salt, to taste
1 tbsp lemon juice (optional, for brightness)
Garnish:
2 tbsp fresh parsley, chopped
Optional:
½ cup reserved pasta water (to adjust sauce consistency)
Instructions:
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water, and set aside.
Prepare the Seafood:
Lobster: Boil lobster tail for 5–7 minutes until the shell is bright red. Remove meat, chop into bite-sized pieces, and set aside.
Salmon: Heat 1 tbsp olive oil in a large skillet over medium heat. Season salmon chunks with 1 tsp Cajun seasoning. Cook for 3–4 minutes per side until golden and cooked through. Remove and set aside.
Crab: Ensure crab meat is free of shells. Set aside (crab will be gently warmed in the sauce later).
Make the Alfredo Sauce:
In the same skillet, melt butter with 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in Cajun seasoning and smoked paprika, cooking for another 30 seconds to bloom the spices.
Pour in heavy cream and bring to a gentle simmer, stirring constantly. Simmer for 3–5 minutes until slightly thickened.
Add Parmesan cheese, stirring until melted and sauce is creamy. If too thick, add reserved pasta water, 1 tbsp at a time. Season with salt, pepper, and lemon juice (if using).
Combine Seafood and Sauce:
Gently fold in lobster, crab, and salmon into the sauce. Heat through for 2–3 minutes, being careful not to break up the seafood.
Assemble the Dish:
Add cooked pasta to the skillet, tossing to coat evenly with the sauce and seafood. If needed, add more pasta water for desired consistency.
Serve:
Garnish with fresh parsley. Serve hot with garlic bread or a side salad.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 4–6