logo
May 2025 full moon is a flower moon and micromoon. Here's when to see it.

May 2025 full moon is a flower moon and micromoon. Here's when to see it.

USA Today09-05-2025

May 2025 full moon is a flower moon and micromoon. Here's when to see it. May's full moon will appear full to our eyes starting Sunday night May 11 through early Tuesday, May 13.
Show Caption
Hide Caption
Top astronomy events for May 2025
This May brings us a meteor shower visible around the world and a planetary alignment with our moon.
The May 2025 full moon, also called the "flower moon," officially occurs on Monday, May 12, giving skywatchers who are now enjoying milder conditions a chance to see a micromoon.
Micromoons look a bit smaller and dimmer than usual. They occur when a full moon coincides with the point in its orbit when it's farthest from Earth, known as apogee. As a result, the micromoon will appear about 14% smaller and 30% dimmer than usual.
Even so, May's moon will appear full to our eyes starting Sunday night May 11 through early Tuesday, May 13.
When is the full moon?
The full flower moon will reach peak illumination at 12:56 p.m. on May 12, 2025, according to the Old Farmer's Almanac. The moon will also appear bright and full on Sunday (May 11) and Tuesday (May 13).
To catch a glimpse, find a location with unobstructed views of the horizon.
Why is it called the flower moon?
During spring, flowers start to bloom across North America, inspiring the name of May's full moon, according to the almanac.
The almanac said full moon names "come from a number of places, including Native American, Colonial American, and European sources." The 'flower moon' name has been attributed to the Algonquin people.
When is the full moon in June 2025?
The next full moon will be the strawberry moon, which appears on Wednesday, June 11, 2025.
What are the full moon dates for 2025?
Here are the rest of the full moons for 2025:
June 11: Strawberry Moon
July 10: Buck Moon
Aug. 9: Sturgeon Moon
Sept. 7: Harvest Moon
Oct. 6: Hunter's Moon
Nov. 5: Beaver Moon
Dec. 4: Cold Moon
Contributing: Maria Francis, USA TODAY NETWORK; Emily Barnes, New York Connect Team; Tiffany Acosta, Arizona Republic

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

President Jackson's legacy can be found throughout Middle Tennessee
President Jackson's legacy can be found throughout Middle Tennessee

Yahoo

time28 minutes ago

  • Yahoo

President Jackson's legacy can be found throughout Middle Tennessee

MADISON, Tenn. (WKRN) — From schools, streets and neighborhoods, it seems like his name can be found on every corner. When you enter the zip code of 37076, it can feel like you're stepping back in time. President Andrew Jackson bought The Hermitage property in 1804. At first, he lived in his log cabin for 17 years before moving into the brick mansion. 'Andrew Jackson was probably one of the most well-known people in the United States of American during his day,' explained Tony Guzzi, Chief Experience Officer at The Hermitage. Andrew Jackson first moved to Tennessee to be the district attorney for the Nashville area. He became the major general for the Tennessee militia in 1802, catapulting Jackson in his career after his victory over the British at the Battle of New Orleans and eventually winning the presidential election in 1828. 'It was the first time an American army on its own defeated a British army that decisively…and so there was a great sense of relief and national pride wrapped up in Jacksons story,' Guzzi said. News 2 On Tour | Explore the communities that shape Middle Tennessee That national pride can still be felt today. 'It's one of the reasons we see the Jackson name and version of the Jackson name like Old Hickory or The Hermitage attached to so many different things in Middle Tennessee,' explained Jason Zajac, President and CEO of Andrew Jackson Foundation. From the state Capitol, to Hermitage, streets, neighborhoods, businesses, schools are named after him and his family. Old Hickory was Jackson's nickname. Donelson was the name of Jackson's father-in-law. 'Jacksonville, Florida…Jackson, Mississippi, all connections back to Andrew Jackson,' Zajac said. But when thinking back on his legacy, there were some troubling aspects in Jackson's life and American history. Neighborhood News: Stories impacting your community | Read More Jackson owned more than 300 slaves over the course of his life. News 2 visited several of the slave quarters on The Hermitage property. 'In his political years, he was an architect of Indian removal and relocation which had terrible consequences for the Native American population of course,' Zajac said. Today about 220,000 people visit The Hermitage from across the world to learn the history of the enslaved people and American history, learn about the property and pay their respects to our 7th president. 'Everybody's going to look at Jacksons legacy in retrospect now and they are going to have differing opinions on Jackson's legacy,' Guzzi said. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

Why Alpine Cheese Is Disappearing — and What We Lose If It Goes
Why Alpine Cheese Is Disappearing — and What We Lose If It Goes

Yahoo

time4 hours ago

  • Yahoo

Why Alpine Cheese Is Disappearing — and What We Lose If It Goes

In Italy's Valle d'Aosta, I ducked into a tunnel carved into the side of a mountain. Once a copper mine, it now holds thousands of wheels of Fontina DOP, one of the Alps' most storied cheeses. The first thing that hit was the smell: wood smoke, moss, and the unmistakable savory tang of cheese as it slowly ripens. I had asked Massimiliano Accornero, sales manager for the regional producers' cooperative, to snap a photo of me in the cave. 'Wait until we get to the end,' he said with a smile. 'There's an amazing view of so much cheese.' Related: Worried About Your Cheese Budget? Here Are 5 European-Sounding Cheeses That Are Actually Made in the U.S. But when we reached the far wall, several shelves sat empty. Accornero shook his head. 'It's weird for me,' he said quietly. 'I've never seen it this way in my life.' The empty shelves are the result of a sharp drop in production across the region. Fontina producers are making significantly less cheese than usual, brought on by a perfect storm of challenges: climate shifts, rising costs, labor shortages, and changing consumer habits. For one of Italy's most iconic mountain cheeses, the ripple effects are beginning to show, not just in the aging caves, but on grocery shelves around the world. Alpine cheese is made traditionally in the mountains of Switzerland, Italy, France, and Austria, where cows graze on wild herbs and flowers. There's no official, regulated definition of 'Alpine cheese,' but many of the most iconic examples, like Le Gruyère AOP, Fontina DOP, and Comté, are protected by European designations that control where and how they're made. This isn't Gruyère-style cheese from Wisconsin, or generic 'Alpine blend' shreds from the grocery aisle. It's cheese that's rooted deeply in geography, culture, and seasonality, shaped by altitude and history. Fontina's story, for example, goes back more than 800 years. First documented in 1217, it's made only from raw milk produced by Valdostana cows that graze on steep mountain pastures on Italy's side of the Alps. Gruyère has an even longer lineage. It was first recorded in 1115 in what's now western Switzerland. These cheeses are more than just food — they are living cultural artifacts, made the same way for centuries in a rhythm dictated by the seasons and land."'We used to go up the mountain in early June. Now, we go in early May. The grass grows faster, but not better. There's less snow, which means less water. The cows have less to drink, and the grass is less nutritious. It looks O.K., but it's not.'"In the summer, cows ascend to high-altitude pastures, where the wild grasses, herbs, and flowers lend complex flavors to the milk. These alpages, as they are called in French, are the heart of Alpine cheesemaking. From June to September, families live and work in simple, often solar-powered chalets, where they make cheese in wood-fired copper vats and age them in stone-lined cellars. When the weather cools, cows and people descend the mountain in a celebratory désalpe or désarpa, sometimes accompanied by parades, garlands, and bells. This seasonal migration with the herd is both romantic and grueling, rooted in necessity and reverence. It's what gives Alpine cheese its soul, and it is now increasingly under threat. Every producer I spoke with agreed: the challenges facing Alpine cheesemaking are not singular. They are interwoven and mounting. The most urgent is climate change. Emma Fuchs, an Austrian cheesemaker who spends her summers in the Allgäu Alps, with her husband Richard, says that the season has shifted. 'We used to go up the mountain in early June. Now, we go in early May,' she says. 'The grass grows faster, but not better. There's less snow, which means less water. The cows have less to drink, and the grass is less nutritious. It looks O.K., but it's not.' The Fuchs make a cheese called Alpe Loche, which is matured for a year in a stone cellar underneath their home. The cheese bursts with layers of flavors from puckery guava to meaty broth. In alpine ecosystems, even subtle shifts have cascading effects. Fewer snowmelt-fed streams mean parched pastures. Hotter days dry up valleys faster. With less high-quality forage, milk yields decline and the resulting cheeses lose some of their complexity. In a place where each wheel represents a season's worth of effort, that impact is profound. Labor and generational succession are another challenge. 'The number one problem is that young people don't want this life,' says Accornero. 'They don't want to work every weekend and every holiday. They want jobs that pay better and offer more time off.' That sentiment is echoed in Gruyère, where herds are consolidating, villages are shrinking, and many in the next generation choose other paths. Related: This Is Officially the No. 1 American-Made Cheese, According to This Year's U.S. Championship Cheese Contest 'It's not just about being born into it,' says Fuchs, who has three generations under one roof. 'You have to be in harmony with the cows, the mountains, the rhythm. If it's not in your body, it's not the right life.' Economics and trade also complicate the picture. Tariffs, currency fluctuations, and rising production costs have made small-scale cheese operations harder to sustain. In Italy's Aosta Valley, for instance, Fontina DOP production has declined from 4,006 tons in 2021 to 3,814 tons in 2023."'Milk prices used to go in cycles. But now, the pressure is constant. Small and medium farms are closing. If we don't make this profession respected — and viable — we'll lose it.'"Feed costs have surged due to supply chain disruptions and poor harvests linked to extreme weather. Energy expenses have spiked due to fuel price volatility, especially for producers who rely on heat and refrigeration in remote, mountainous regions. Retail prices for cheeses like Le Gruyère AOP and Comté have seen noticeable increases. Some varieties cost up to 40% more than they did a few years ago. 'Milk prices used to go in cycles,' says Michele Buster, co-founder of Forever Cheese and creator of Save the Shepherd. 'But now, the pressure is constant. Small and medium farms are closing. If we don't make this profession respected — and viable — we'll lose it.' Buster started Save the Shepherd in 2022 to combat a decline in the region's farms and shepherds. Her initiative highlights the stories of aging shepherds and cheesemakers who fear there's no one left to take over. 'We need to stop picturing cheesemakers as mountain men with walking sticks,' says Buster. 'There's incredible technology and innovation happening. This work can be modern. It can be cool. But we need to show that.' At Alpe Loche, Fuch's nephew, Florian, has taken up the torch. Rather than scale up, he invested in better infrastructure: a small milking parlor to replace hand-milking, a free-stall barn that gives cows more space and comfort, and modest mechanical upgrades to make the work more humane. 'They didn't do it to make more cheese,' says Sigfried von Frankenberg-Leu, who stayed with the family during a cheesemaking apprenticeship. 'They did it to make life better — for the animals and the people.' Last September, I stepped onto the farm of Le Gruyère AOP milk producer Nicolas Jotterand, and into what felt like The Sound of Music, in the countryside outside of Biere, Switzerland. Jotterand's farm is perched on a hilltop north of the Alps, in the foothills of Mount Moléson. The hills were alive that day with regal Holstein cows. Their large bells rang in the gentle breeze as they munched on grass and wild herbs. In every direction, the sun shone generously on bright green hills. At Jotterand's farm, innovation meets stewardship. Solar panels line the roof. Manure is composted and reused as fertilizer. Methane emissions are tracked and mitigated with essential oils. 'It's not one thing that makes our milk high quality,' says Jotterand. 'It's all of it: how we treat the cows, the land, the air. Everything matters.' Related: 5 Surprising Facts You Should Know About Cheese, According to an Expert Even the supply chain is evolving to meet the moment. Jonathon Richardson of Columbia Cheese described how their team builds long-term relationships with Alpine producers. 'We don't get as much cheese as we want, but we get what we can,' he says. 'We bring them American whiskey. We check in. That connection [is] part of the sustainability, too.' Alpine cheeses like Fontina and Gruyère are nutty, grassy, silky, and complex. But that's not all. They are the sum of landscapes, people, practices, and time. Each wheel carries the imprint of a place and season: the grass that grew that summer, the hands that turned it, the cellars that aged it. If these traditions fade, we don't just lose flavor. We lose a worldview. A way of living close to the land. A model of slow food, intentional work, and intergenerational knowledge. We lose the bells on the cows' necks, the stories passed down at the vat, and the alpages that dot the mountains like time capsules. But we don't have to lose it, at least not yet. These cheeses are still here. People still believe in them. They're still climbing mountains in May, making two wheels a day by hand (on a good day), braving steep pastures, erratic weather and low pay to bring something extraordinary into the world. All they ask is that we pay attention. That we pay a little more. That we care. And when we taste a sliver of these alpine cheeses, that's incredibly easy to do. Read the original article on Food & Wine

Old Fort Niagara launches campaign to build Native American Education Center
Old Fort Niagara launches campaign to build Native American Education Center

Yahoo

time8 hours ago

  • Yahoo

Old Fort Niagara launches campaign to build Native American Education Center

To commemorate the 250th anniversary of the American Revolution, Old Fort Niagara announced plans Tuesday to construct a replica 18th century Native American dwelling to serve as a Native American Education Center. The center will vividly represent the living conditions for Native Americans at the Fort during the Revolution and serve as a focal point for the Fort's Native living history programming. 'As one of the most historic sites on the Great Lakes, Old Fort Niagara has endured for nearly 300 years,' Robert Emerson, executive director, Old Fort Niagara, said. 'An integral part of that long history is the Fort's connection with local Native American nations — and it's important that we elevate that story.' Fort Niagara has already secured $200,000 toward the cost of the building and aims to raise another $50,000. The center's design reflects a little-known piece of local history. During the American Revolution, thousands of Native Americans fled to Fort Niagara to flee the ravages of war. Hewn log dwellings were constructed right outside the walls of the fort to house the Native allies of the British. The interior of the recreated log structure will include sleeping, dining and storage spaces — each incorporating period Native American clothing, weapons, trade goods, lighting and other historic pieces. Native interpreters will share with visitors the role of the Native peoples at the Fort, Native history and culture, trade, military alliances, diplomacy and survival. 'This facility and our enhanced Native programming will undoubtedly enrich the experience of thousands of school students, area residents and visitors to our region, who will have the opportunity to engage fully in both the military history of the Fort and its Native history,' said Jordan Smith, Mohawk, Bear Clan and head of Native education at Old Fort Niagara. In addition to educational living history experiences, the building will also serve as a hub for workshops for small groups to learn traditional Native skills such as moccasin making, beadwork, quillwork, finger weaving and even Native language classes. Old Fort Niagara also intends to invite local Native communities to use the building for social gatherings and small-group meetings. The public portion of the fundraising campaign, co-chaired by Chief Brennen Ferguson, Tuscarora, Turtle Clan and Michael McInerney, recently retired CEO of Modern Disposal Services, Inc., is underway with the goal of raising the remaining funds by early September. At a kick-off event attended by local Native American leaders and Old Fort Niagara supporters, Ferguson spoke to the importance of sharing the Haudenosaunee story. 'This cabin will stand not only as a window into the past, but as a doorway to greater understanding,' said Ferguson. 'The story of this land did not begin with the founding of Fort Niagara. Native Nations lived, traveled, and governed here long before European arrival. Today, Native staff at the Fort continue the vital work of educating the public about that deeper history. This structure will support their efforts, helping to share a fuller story; one that honors the presence, contributions and strength of Indigenous Peoples.' McInerney discussed the importance of supporting cultural sites like Old Fort Niagara and the imperative to attract new audiences. 'In addition to providing a new, engaging experience for all who visit the Fort, the Native American Education Center will draw new visitors and school groups, and help Old Fort Niagara broaden its reach,' said McInerney. 'The expanded draw will help ensure the Fort remains a vibrant educational resource in our community for generations to come.' The new building will be located adjacent to the Old Fort Niagara Visitor Center, with a planned opening in the spring. The facility will be open during regular operating hours, including for field trips, and can open for special events during the evening, lit by traditional lighting.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store