Study: Dinosaurs Thrived in the Ancient Arctic

Floating ice is seen during the expedition of the Greenpeace's Arctic Sunrise ship at the Arctic Ocean, September 14, 2020. REUTERS/Natalie Thomas/File Photo
Floating ice is seen during the expedition of the Greenpeace's Arctic Sunrise ship at the Arctic Ocean, September 14, 2020. REUTERS/Natalie Thomas/File Photo
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Study: Dinosaurs Thrived in the Ancient Arctic

Floating ice is seen during the expedition of the Greenpeace's Arctic Sunrise ship at the Arctic Ocean, September 14, 2020. REUTERS/Natalie Thomas/File Photo
Floating ice is seen during the expedition of the Greenpeace's Arctic Sunrise ship at the Arctic Ocean, September 14, 2020. REUTERS/Natalie Thomas/File Photo

Dinosaur species large and small made the Arctic their year-round home and probably developed wintering strategies like hibernation or growing insulating feathers, according to a new study.

The paper, published Thursday in the journal Current Biology, is the result of more than a decade's worth of painstaking fossil excavations, and puts to rest the notion that the ancient reptiles lived only in hotter climes.

"A couple of these new sites we found in the last few years turned up something unexpected, and that is they're producing baby bones and teeth," lead author Patrick Druckenmiller of the University of Alaska Museum of the North told AFP.

"That's amazing because it demonstrates that these dinosaurs weren't just living in the Arctic, they were actually able to reproduce in the Arctic."

Researchers first discovered dinosaur remains at the frigid polar latitudes in the 1950s, regions once thought to be too hostile for reptilian life.

This led to two competing hypotheses: Either the dinosaurs were permanent polar residents, or they migrated to the Arctic and Antarctic to take advantage of seasonally abundant warm resources, and possibly to reproduce.

The new study is the first to show unequivocal evidence that at least seven dinosaur species were capable of nesting at extremely high latitudes -- in this case the Upper Cretaceous Prince Creek Formation which lies at 80-85 degrees North.

The species uncovered include duck-billed dinosaurs called hadrosaurs, horned dinosaurs such as ceratopsians, and carnivores like tyrannosaurus.

The team are confident the tiny teeth and bones they found, some of which are only a few millimeters in diameter, belong to dinosaurs that were either newly hatched or died just prior to hatching, because of their distinct markings.

"They have a very specific and peculiar kind of surface texture -- it's highly vascularized and the bones are growing quickly, they have a lot of blood vessels flowing into them," explained Druckenmiller.

Unlike some mammals such as caribou that give birth to young that can walk long distances almost immediately, even the largest of dinosaurs had tiny hatchlings that would have been incapable of making migratory treks of thousands of miles (kilometers).

What's more, given what is known about how some species incubated their eggs well into the summer, the dinosaur young would not have had time to mature and be ready for a long journey before winter arrived, the team argues.

The Arctic was warmer in the Late Cretaceous period than today, but conditions were still very challenging.

The average annual temperature was about 6 degrees Celsius (40 degrees Fahrenheit) but there would have been around four months of winter darkness with freezing temperatures and occasional snowfall.

The area was likely forested with conifers, angiosperms, ferns and horsetails.

"We now understand that probably most of the meat eating dinosaur groups we find up there were probably feathered," said Druckenmiller. "You can think of it as their own down parka, to help them survive the winter."

There isn't as strong evidence from current research that the herbivores were feathered, but the team thinks the smaller plant-eaters might have burrowed underground and hibernated.

The larger vegetarians, who had more fat in reserve, could have resorted to low-quality foraging of twigs and bark to make it through the winter.

Additionally, year-round Arctic residency is another clue pointing towards dinosaurs being warm-blooded, as other recent research has suggested, and is in line with the idea that they sit at the evolutionary point between cold-blooded reptiles and warm-blooded birds.

"We think of dinosaurs in these kind of tropical settings, but the whole world was not like that," said Druckenmiller, adding that the Arctic discoveries created a "natural test" of their physiology.

Dinosaurs' ability to survive the Arctic winter is the "most compelling evidence yet" that they can be added to the list of species capable of thermoregulation, concluded co-author Gregory Erickson of Florida State University.



Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP
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Elitist No More, Caviar is Turning Casual

Many caviar producers are embracing the trend. GEORGES GOBET / AFP
Many caviar producers are embracing the trend. GEORGES GOBET / AFP

When Burger King announced it was selling caviar with nuggets at its French restaurants on April 1, many people assumed it was an April Fool's joke.

But as news spread on social media, buyers rushed to try one of the world's most expensive delicacies paired with a humble and highly commoditized piece of deep-fried chicken while limited stocks lasted, said AFP.

For 19 euros ($22), they got seven nuggets, mayonnaise and a 10-gram (0.35-ounce) pouch of Chinese-origin caviar from the Astana brand, which explained it had worked with the fast-food giant to "make the caviar of chefs available to as many people as possible".

It was a marketing coup -- the story quickly went viral after being picked up by French news outlets -- but it also revealed how the image of caviar as an out-of-reach luxury product is rapidly changing.

As with most new food trends, interest in the exclusive fish eggs is being driven by online influencers and celebrities.

Rihanna posted a video to her 150 million followers on Instagram on December 20 last year showing her eating nuggets topped with caviar.

"I don't like how much I like this," she began.

US celebrity chef David Chang is also a champion, with a 2022 Instagram video showing him dunking a deep-fried chicken leg into a one-kilogram tin of caviar -- "one of my favorite most obscene things to do" -- which racked up more than three million views.

He credits New York chef Wylie Dufresne with first adding it to the menu at his influential WD~50 restaurant in the 2010s.

Last year, the US Open tennis tournament caused a stir by selling a $100 box of six nuggets with caviar created by the luxury Manhattan fried chicken restaurant Coqodaq.

'Less formal'

Producers and food writers have mixed feelings about the popularization of the culinary indulgence, which sells for 1,000 to 30,000 euros a kilogram depending on the type.

The high prices are due to rarity and the high investment producers make in the sturgeon fish needed for caviar, which start to produce eggs only after eight or 10 years.

The most expensive caviar -- the one famously preferred by Hollywood star Elizabeth Taylor -- is the roe of the beluga sturgeon, which takes at least 15 years to mature.

Mikael Petrossian, head of the French brand Petrossian, said there was a "demystification" of caviar underway.

"Caviar doesn't necessarily have to come in a large tin with silver serving pieces... You can enjoy the product in a much more relaxed way," he said. "I personally like eating caviar with crisps."

The founder of French caviar producer Neuvic, Laurent Deverlanges, says his company also aims to make it "less formal".

He posted a review of the "King Nugget Caviar" menu online, concluding that "it works, even if you can't really taste the caviar much".

But Olivier Cabarrot, the head of the France-based Prunier brand whose caviar restaurant is one of the most famous in the world, pushes back on the idea of it becoming a regular product.

"In terms of gastronomy, there is nothing as expensive. It's hard to talk about it becoming 'democratised'," he said. "But we can speak of greater accessibility, achieved through the sale of smaller quantities rather than lower prices."

Many distributors including Petrossian and Prunier offer tins of 10, 20 or 30 grams, helping to attract a younger clientele.

Dreamy

Remi Dechambre, a food journalist at Le Parisien newspaper, said people associated caviar with opulence and refinement less and less.

"We've completely moved on from that... Consumption has become a little more common, a little less formal -- even though it still makes people dream," he told AFP.

But knowing how to enjoy the product properly remains essential, said Francoise Boisseaud, managing director of the supplier Le Comptoir du Caviar.

"There's a whole education to be done," she said about the different types -- baeri, oscietre, sevruga or beluga .

For her, the best way to enjoy it is with a crusty baguette and butter, not with fried chicken or crisps.

Robin Panfili, a food journalist who runs the food blog "Entree, Plat, Dessert", said Burger King had pulled off a "marketing trick".

"By trying to bring together two worlds that are completely opposed -- luxury and fast food -- the aim is to shake up the codes, to demystify a product historically seen as luxurious and elitist. It's visual, it's viral, it sparks discussion because it's provocative," he told AFP.