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Antelope squirrels or antelope ground squirrels of the genus Ammospermophilus are sciurids found in the desert and dry scrub areas of the southwestern United States and northern Mexico. They are a type of ground squirrel and are able to resist hyperthermia and can survive body temperatures over 40 °C (104 °F).
The San Joaquin antelope squirrel is dull yellowish-brown or buffy-clay in color on upper body and outer surfaces of the legs with a white belly and a white streak down each side of its body in the fashion of other antelope squirrels. [2] The underside of the tail is a buffy white with black edges. [2]
Indigenous cuisine of the Americas includes all cuisines and food practices of the Indigenous peoples of the Americas.Contemporary Native peoples retain a varied culture of traditional foods, along with the addition of some post-contact foods that have become customary and even iconic of present-day Indigenous American social gatherings (for example, frybread).
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Antelope squirrels are active most during the cooler parts of the daylight hours, avoiding midday as much as possible. [2] [13] Although these animals live in hot and arid climates, the white-tailed antelope squirrel is diurnal, meaning heat gain from metabolic activity could be a problem. However, compared to direct exposure of heat from the ...
Adults can measure up to 220–235 millimetres (8.7–9.3 in) long, and weigh 99–112 grams (0.218–0.247 lb). [2] They have a white stripe along the side of their torso, highlighted with black markings both above and below the stripe.
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Cooking on the Wild Side became its own series in 2006 as Cooking on the Wildside: A Farmer's Market Tour with Phyllis in part "as an answer to the requests the station received for Phyllis Speer's recipes," according to AETN. [12] It evolved into its modern format in 2012 and was distributed nationally in 2014. [13] [14] [15]