Prof. Jeff Ollerton
@jeffollerton.bsky.social
Biodiversity scientist, focused mainly on pollinators and their interactions with plants. Author of 'Pollinators & Pollination: Nature and Society' (Pelagic 2021) and 'Birds & Flowers: An Intimate 50 Million Year Relationship' (Pelagic 2024).
Reposted by Prof. Jeff Ollerton
"I am a biodiversity prof, I know ethics better, I should lead the discourse of environmental conversations with Chinese government, disregarding the fact that they have a long history of censoring public opinions on env conversation"
UN says no, you clown🤡.
UN says no, you clown🤡.
November 16, 2025 at 11:49 PM
"I am a biodiversity prof, I know ethics better, I should lead the discourse of environmental conversations with Chinese government, disregarding the fact that they have a long history of censoring public opinions on env conversation"
UN says no, you clown🤡.
UN says no, you clown🤡.
You mean "unfounded".
November 18, 2025 at 3:47 PM
You mean "unfounded".
You know precisely nothing about me or my work or my "exposure" to those subjects and your view of biology is incredibly narrow minded.
November 16, 2025 at 4:53 PM
You know precisely nothing about me or my work or my "exposure" to those subjects and your view of biology is incredibly narrow minded.
What's your point? Every country in the world has arrested environmental activists for one reason or another.
November 16, 2025 at 4:41 PM
What's your point? Every country in the world has arrested environmental activists for one reason or another.
My pleasure Gwen!
November 15, 2025 at 8:59 AM
My pleasure Gwen!
Reposted by Prof. Jeff Ollerton
It worked in SW France conditions, thanks Jeff !
October 10, 2025 at 5:06 PM
It worked in SW France conditions, thanks Jeff !
Excellent, I hope that you enjoy them!
October 12, 2025 at 9:40 AM
Excellent, I hope that you enjoy them!
Sloe gin is traditionally made after the first frosts have 'bletted' the fruit, but we pick them earlier and put them in the freezer. Some recipes suggest adding sugar but we prefer it without.
October 5, 2025 at 5:21 PM
Sloe gin is traditionally made after the first frosts have 'bletted' the fruit, but we pick them earlier and put them in the freezer. Some recipes suggest adding sugar but we prefer it without.
It's easier to ferment first, which softens the flesh and makes it much easier for the stones to be removed. But you could take out the stones and it should still work.
October 4, 2025 at 5:09 PM
It's easier to ferment first, which softens the flesh and makes it much easier for the stones to be removed. But you could take out the stones and it should still work.