This May 7 aerial photo shows the western opening to Tangier Island's harbor. / SCOTT HARPER/AP In the latest study of the problem, Army Corps of Engineers project manager Tom Lochen said, scientists determined that the island is losing about 16 feet of land a year on the western side and about 3 feet a year on the east.

Over the past 15 years, there has been a steady rise in the popularity of cooking using evocative, spicy, north African ingredients – think of restaurants such as Moro and Ottolenghi, or of one of the many pockets of London like Golborne Road in W10, which is lined with African street-food traders selling native ingredients and antique shops selling all sorts of artefacts. There is a real buzz ...

TANGIER ISLAND From the air, this fishing outpost in the middle of the Chesapeake Bay for centuries resembled a giant fishing hook, a curved barb completing the picture on the northern tail of the island. But no more. The barb is gone, swallowed by a rising Bay and fast-eroding land. Now, Tangier Island just looks like a big oval teardrop.

Council bounces back three-times-deferred request to build second floor.

He said he wasn't surprised that Colt McCoy showed last week that he's up for the challenge, saying in an email response that he's a competitor and that he's working harder than ever.

The World Science Festival arrives in New York, with exhibitions, films, performances, lectures and plenty of examples of the strangeness of reality.

Store shelves are suddenly packed with all kinds of yogurt options, including various brands and flavors of the popular Greek version. So why the big buzz?

Fishing dates are balanced to save spawning fish Dennis Doyle The trophy rockfish season — which ran April 21 to May 15 — was a good one. The first two weeks saw many big fish taken, lots of them measuring over 40 inches. The last week or so, however, proved a disappointment. Most of the really big fish had by then left our area of the Bay to return to the ocean. read more

ALICE OGLETHORPE

The typical supermarket tomato: ripe red, firm to the touch, free of blemishes--and of flavor. Since at least the 1970s, U.S. consumers have lamented the beautiful but bland fruits that farmers breed not for taste, but rather for high yield and durability during shipping. Recently, organic farmers and foodies have championed the superior flavors of heirloom tomatoes --older varieties that come ...