[rae4palin]

Thanks for the post.

[rae4palin]

I’ll bet you already knew this.

[GraceG]

Well at least it makes cloning dinosaurs back into existance that much easier.

[frogjerk]

[stinkerpot65]

Evolution is a faith.

[Ol' Dan Tucker]

They did not comment on the trouble these tissues bring to evolution's assumption of deep time, but their silence regarding the "elephant in the room" question of how a "fresh" fossilized salamander could exist after millions of years does not diminish the question's relevance.

How would this same muscle tissue remain "fresh" after 6,000 years?

[allmendream]

Well OBVIOUSLY the only thing that makes sense is that the dinosaurs lived within the last 6,000 years contemporaneously with humanity and yet somehow got fossilized >95% into rock, and that starlight from 100 million light years away made the trip in less than 6,000 years!/s

When you find a dinosaur bone that is BONE and not mineralized fossil you may have found something, but not what you will presume you have found.

[Ha Ha Thats Very Logical]

I haven’t read one of Brian’s pieces for a while, but I see he’s as deceietful as ever. The soft tissue found is not “meat” in any normal sense of the word; neither is it “fresh.” And I like the way he refers to “a ‘fresh’ fossilized salamander” when the word “fresh” doesn’t appear in his linked reference. Who is he quoting? Himself?

[OldNavyVet]

The opening words in Solzhenitsyn’s preface to “The Gulag Archipelago.”

“In 1949 some friends and I came upon a noteworthy news item in Nature, a magazine of the Academy of Sciences. It reported in tiny type that in the course of excavations on the Kolyma River a subterranean ice lens had been discovered which was actually a frozen stream – and in it were found frozen specimens of prehistoric fauna some tens of thousands of years old. Whether fish or salamander, these were preserved in so fresh a state, the scientific correspondent reported, that those present immediately broke open the ice encasing the specimens and devoured them with relish on the spot.”