From the New York Times:

The Windy City is preparing for a heat wave — a permanent one.

Climate scientists have told city planners that based on current trends, Chicago will feel more like Baton Rouge than a Northern metropolis before the end of this century.

So, Chicago is getting ready for a wetter, steamier future. Public alleyways are being repaved with materials that are permeable to water. The white oak, the state tree of Illinois, has been banned from city planting lists, and swamp oaks and sweet gum trees from the South have been given new priority. Thermal radar is being used to map the city’s hottest spots, which are then targets for pavement removal and the addition of vegetation to roofs. And air-conditioners are being considered for all 750 public schools, which until now have been heated but rarely cooled. Read more.

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When participating in a crayfish participatory science activity, be sure to snap plenty of photos of any crayfish you catch or observe. Not only is it a great way to capture the fun and excitement of the day, but it also helps document the species present. To ensure accurate identification by scientists, it’s important to provide clear photos from multiple angles. Dorsal (top), lateral (side), and ventral (underside) views of the crayfish should always be photographed.To learn more about the specific features to highlight in your photos visit the link in bio or InvasiveCrayfish.org/Management/#Community
Who says “Back to School” means back indoors? While the weather is still warm, take your students on an outdoor science adventure by exploring crayfish in your local waterways.The Invasive Crayfish Collaborative invites grades 2-12 educators to take part in a hands-on participatory science activity. By catching, identifying, and reporting crayfish species in your area, students contribute valuable data that helps scientists better understand where native and invasive crayfish live.Check out what other educators have found and get involved: inaturalist.org/projects/great-lakes-crayfish
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