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Hundreds of participants have been treated for heat-related ailments since the Jamboree began Wednesday in the coastal town of Buan as South Korea grapples with one of its hottest summers in years.

People seek out art and music that combine sadness and beauty. Scientists and artists say there's good reason why we're drawn to it.

Occidental Petroleum is investing in billion-dollar projects to suck carbon dioxide out of the sky. The effort is raising hopes — and eyebrows.

Researchers in Alabama are trying to toughen up baby oysters so they can better withstand predators. It's all part of an effort to restore oyster reefs around the world.

The former Soviet Union once spanned an area nearly the size of North America, and the flavors of that empire remain rooted in regional cuisines. But it's not all stick-to-your-ribs fare like borscht and potatoes and dumplings. There's also a strong tradition of light meals that make the most of summer.

The crunchy five-spice mix of India, the searing hot harissa from Tunisia, the aromatic herbes de Provence of southern France and the earthy berbere of Ethiopia are simple ways to bring global flavors into the kitchen with little effort.

Tens of thousands of protesters marched into Jerusalem and hundreds of thousands took to the streets in Tel Aviv and other cities.

Bearing no relation to the stringy, bland canned version, fresh bamboo shoots invoke a spirit of gratitude in these savory recipes with Japanese roots. The young tips of the hardwood stalks — tender and aromatic, with a taste like artichoke, corn and hearts of palm — are a fleeting springtime crop.

Tending her family's garden as a youngster seemed like one big summertime chore to Janet Zimmerman. But one thing made all the toil worth it, she says: corn so fresh it was growing in the afternoon, and on her plate by dinnertime. She's since discovered that on the cob isn't the only way to enjoy it.

In a stew, oysters keep the fresh mineral flavors of a raw bar — but with the plump texture of a cooked bivalve. It's a warming way to have the best of both worlds, in a simple and satisfying oyster stew. Here are four interpretations of a classic, with flavors from Japan, Mexico and New Orleans.