Conservation biologist Joe Roman was featured in the New Yorker's "Talk of the Town" for his unorthodox method of controlling invasive species: he cooks and consumes them -- with style. Green crabs, introduced from Europe and now voracious and prolific, often out-competing native North American shore dwellers, Roman suggests enjoying soft-shelled in spring, sauté in butter, garnishing with parley and serving with French bread. Roman has also teamed with a New Haven sushi chef to turn pesky burdock into a comestible glazed with soy sauce and honey, "to give locals a taste of their own backyards." Read the story at NewYorker.com (subscription required)... or contact University Communications.