By KATHY McCORMACK

A federal judge in Vermont on Wednesday released a Russian-born scientist and Harvard University researcher from immigration custody as she deals with a criminal charge of smuggling frog embryos into the United States.

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Colleagues and academics also testified on Kseniia Petrova’s behalf, saying she is doing valuable research to advance cures for cancer.

“It is excellent science,” Michael West, a scientist and entrepreneur in the biotech industry, testified on Petrova’s research papers. He said he does not know Petrova, but has become acquainted with her published work, citing one in which she explains that “by mapping embryonic development, novel ways of intervening in the biology of regeneration and aging.”

West said that Petrova’s medical research skills are highly sought after and that he himself would hire her “in a heartbeat.”

Petrova, 30, is currently in the custody of the U.S. Marshals Service in Louisiana. She is expected to be brought to Massachusetts as early as Friday in preparation for a bail hearing next week on the smuggling charge, lawyers said in court.

Petrova had been vacationing in France, where she stopped at a lab specializing in splicing superfine sections of frog embryos and obtained a package of samples to be used for research.

As she passed through a U.S. Customs and Border Protection checkpoint in Boston Logan International Airport in February, Petrova was questioned about the samples. She told The Associated Press in an interview last month that she did not realize the items needed to be declared and was not trying to sneak anything into the country. After an interrogation, Petrova was told her visa was being canceled.

After being detained by immigration officials, she filed a petition in Vermont seeking her release. She was briefly detained in Vermont before she was brought to Louisiana.

Petrova was charged with smuggling earlier this month as U.S. District Judge Christina Reiss in Burlington set the hearing date on her petition. Reiss ruled Wednesday that the immigration officers’ actions were unlawful, that Petrova didn’t present a danger, and that the embryos were non-living, non-hazardous and “posed a threat to no one.”

Petrova’s lawyer, Gregory Romanovsky, had asked Reiss to issue an order to stop the possibility of ICE re-detaining her if she is also released from detention in Massachusetts.

Reiss said she was reluctant “to enjoin an executive agency from undertaking future actions which are uncertain” and would rely on U.S. Department of Justice attorney Jeffrey Hartman’s comments that the government has no intention at this time to re-arrest Petrova.

Romanovsky had said Customs and Border Protection officials had no legal basis for canceling Petrova’s visa and detaining her.

The Department of Homeland Security had said in a statement on the social media platform X that Petrova was detained after “lying to federal officers about carrying substances into the country.” They allege that messages on her phone “revealed she planned to smuggle the materials through customs without declaring them.”

Harvard had said in a statement that the university “continues to monitor the situation.”

By CHRISTOPHER RUGABER

WASHINGTON (AP) — Federal Reserve officials agreed earlier this month to hold off on any interest-rate moves while they evaluated the impact of President Donald Trump’s tariffs on inflation, unemployment, and the broader economy.

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According to minutes from their May 6-7 meeting, released Wednesday, “almost all” of the 19 officials that participate in the Fed’s meetings on policy saw a risk that “inflation could prove to be more persistent than expected.” The policymakers showed greater concerns about higher inflation than rising unemployment, the minutes showed, a key reason they left rates unchanged.

Their decision flew in the face of Trump’s repeated calls to reduce borrowing costs because, in his view, there is “NO INFLATION.” The central bank cut its key rate three times last year to about 4.3%. Federal Reserve staff economists said during the meeting that inflation “remained elevated,” the minutes showed.

Trump’s tariffs have created a dilemma for the Fed because the duties could both raise inflation — which the Fed would typically fight with higher interest rates — and slow the economy and push up unemployment, which the central bank usually tries to counter with lower rates.

Officials “judged that downside risks to employment and … upside risks to inflation had risen, primarily reflecting the potential effects of tariff increases,” the minutes said.

Since the meeting, many officials have underscored that the Fed may have to wait for some time before making any further moves with interest rates.

Policymakers said there was “considerable uncertainty surrounding the evolution of trade policy” and its impacts on the economy, the minutes said.

“Taken together, (officials) saw the uncertainty about their economic outlooks as unusually elevated,” the minutes said.

By ADITHI RAMAKRISHNAN

NEW YORK (AP) — People with darker skin still need to wear sunscreen — for more reasons than one.

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Too much ultraviolet exposure from the sun can lead to sunburn, dark spots and wrinkles, and increased risk of skin cancer.

The melanin in darker skin offers some extra protection from the sun, but dermatologists say that isn’t enough on its own.

“Everyone needs sunscreen. But the reasons that one might be reaching for sunscreen may differ depending on your skin tone,” said Dr. Jenna Lester, who founded the Skin of Color Clinic at the University of California, San Francisco.

Do darker-skinned people need sunscreen?

White people are overall more likely to get skin cancer compared to Black and Hispanic people. But Black and Hispanic people are less likely to survive the most dangerous kind of skin cancer called melanoma, according to the American Cancer Society.

Black patients more commonly get melanoma on their hands and feet — places that are more shielded from the sun. Still, sunscreen is an additional protective layer that helps prevent a host of other problems including sunburns, hyperpigmentation after acne, rosacea and dark patches on the face.

Dr. Oyetewa Asempa at Baylor College of Medicine often reminds her darker-skinned patients: “All of the problems that you’re coming to see me for are caused or worsened by the sun.”

How much sunscreen do people of color need?

To stay safe in the sun, it’s important to grab sunscreen with a sun protection factor or SPF of at least 30 and reapply every two hours. People headed for the pool or beach should put on sunscreen beforehand, remembering to reapply liberally and after getting out of the water.

Most people don’t wear enough sunscreen when they apply, Lester said. Make sure to put two long fingers’ worth on the face and a hefty blob for the body.

Look for chemical-based sunscreens to avoid ashy white cast. Two key ingredients in mineral-based products — zinc oxide and titanium oxide — are the culprits for that pesky discoloration on dark skin.

Tinted sunscreens contain pigments that block visible light from the sun, offering additional protection against dark spots. And wearing a hat or sun-protective clothing with an ultraviolet protection factor or UPF grading can provide an extra safety boost.

Whatever the sun protection routine, it’s important to keep it up, Lester said. Some UV rays can climb right through car and house windows to cause sun damage even when indoors, making it even more important to take care of the skin while the sun shines.

“It’s about trying to make it a daily habit,” she said. “Consistency over intensity.”

The Associated Press Health and Science Department receives support from the Howard Hughes Medical Institute’s Science and Educational Media Group and the Robert Wood Johnson Foundation. The AP is solely responsible for all content.

Blackberries are such jovial fruit, their tiny juice sacs pleading for pearly whites to burst them into juice. The inky nectar is a seductive blend of deep sweet-tart flavors, the flesh that encases it a counterpoint of chew.

Their vibrant flavors lend excitement to yogurt, mixed green salads or cooked grains, as well as game, pork and grilled tofu. They are a welcome addition to cheese platters, smoothies, and fruit salads. Cocktails, too.

The taste and textures are beguiling, but keep in mind that these berries have very impressive nutritional value. Blackberries are concentrated sources of the phytochemical ellagic acid, which acts as a powerful antioxidant. Quercetin, one of the main antioxidant compounds in berries and especially prevalent in blackberries, has been shown to protect against cancers. It also works best in combination with vitamin C, and blackberries coincidentally are higher in vitamin C than many other fruits.

When buying them, look for berries that are fragrant without any mold or mushiness. A dark black hue is best because purple or dark red may be a sign that they were not ripe when harvested (they don’t ripen once plucked from the vine).

If packaged in a container, look at the pad underneath the berries; if it looks saturated with dark juice, choose another container. Or if berries stick together when container is tilted, it could be a sign that there is mold and deterioration. Store unwashed berries in single layer in shallow container; cover loosely with plastic wrap and refrigerate.

Black and Blue Berry Pie with Cookie-Like Crumb Topping is a delicious dessert adapted from Nicole Rucker’s cookbook, “Dappled.” (Photo by Cathy Thomas)

Black and Blue Berry Pie with Cookie-Like Crumb Topping

This pie is crazy delicious. The formula is adapted from “Dappled” by Nicole Rucker (Penguin Random House). The topping elevates the blackberry-blueberry dish, providing oat cookie-like crunch and flavor. I’ve made the pie many times and have found that sometimes the berries produce a teaspoon or two of juices that rest in the pie pan when cooled wedges of pie are removed. I spoon up the juice and lightly drizzle it over the whipped cream that accompanies each serving.

Cook’s notes: To prepare pie crust, place 1 1/3 cups all-purpose flour, a pinch of salt and a pinch of sugar in a food processor fitted with the metal blade. Process 30 seconds. Add 1/2 cup (1 stick) cold butter that has been cut into 8 pieces. Pulse until mixture is the consistency of a coarse meal. With the motor running, add 1/4 cup ice water (without ice) in a the thin stream. Continue to process just until mixture starts to form a ball; do not over-process. Roll out on a lightly floured surface. Transfer to 9- to 9 1/2-inch pie pan. Trim to leave a 1 1/2-inch overhang of dough. Fold the extra dough under itself and pinch to create a ridge next to the edge of the pan. Crimp the dough (keeping a high ridge) and place it in freezer for 20 minutes or until very cold.

Yield: One 9 1/2-inch pie, about 6 servings

INGREDIENTS

One 9- to 9 1/2- pie crust; see cook’s notes

Topping:

1 cup all-purpose flour

1/2 cup old-fashioned oats

1/4 cup packed dark brown sugar

1 teaspoon kosher salt

1 stick unsalted butter, melted

2 tablespoons whole milk

Filling:

3 tablespoons all-purpose flour

2 3/4 cups fresh blueberries

3 cups fresh blackberries

3/4 cup granulated sugar

2 tablespoons fresh lemon juice

Generous pinch kosher salt

Garnish: whipped cream (2 cups heavy whipping cream beaten with 2 tablespoons powdered sugar)

DIRECTIONS

1. Prepare pie crust and place it in freezer (see cook’s notes).

2. Prepare topping: In a medium bowl, combine flour, oats, brown sugar, and salt. Combine melted butter and milk in a handled measuring cup; stir to combine. Pour butter mixture into flour mixture and stir to combine well (it will be a loose mixture — chilling makes it come together and become firm). Squeeze a few handfuls of the mixture into large clumps. Refrigerate until ready to use.

3. Adjust oven rack to middle position and preheat to 400 degrees. Place a parchment-lined baking sheet on the lower rack to catch any juices that escape from the pie as it bakes.

4. Prepare filling: in a large bowl, combine flour, berries, sugar, juice and salt. Gently toss (I use a silicone spatula for this). Squeeze just one handful of berries to break them open, and stir the smashed fruit into the mix. Transfer the filling to the chilled crust (some of the sugar mixture may stay separate – be sure to add that too). Top the pie with the crumb topping mixture, breaking apart large clumps into chunks of various smallish sizes. Place the pie on the middle rack and reduce temperature to 375 degrees. Bake until crust is a deep golden brown and the juices from the pie are bubbling, 60 to 70 minutes. Place on cooling rack. Cool for at least 2 hours. Pie should be room temperature for serving.

5. Cut pie into generous wedges and serve with sweetened whipped cream.

Source: Adapted from “Dappled” by Nicole Rucker (Penguin Random House)

Mixed Green Salad with Blackberries, Candied Nuts and Feta alluringly mixes sweet and savory flavors. (Photo by Nick Koon, Orange County Register/SCNG)

Mixed Green Salad with Blackberries, Candied Nuts and Feta

I love the combination of blackberries, candied nuts, and feta cheese in this delicious salad. If you’re not a feta cheese fan, substitute crumbled blue cheese for the feta. Or use grated smoked Gouda or grated Manchego cheese.

Yield: 6 servings

INGREDIENTS

2 tablespoons white balsamic vinegar

1 tablespoon fresh orange juice

1 teaspoon coarse salt, plus more to taste

1/4 cup extra-virgin olive oil

1 tablespoon minced fresh basil

10 ounces mixed baby greens

2 to 3 cups fresh blackberries

5 ounces crumbled feta

1 cup candied walnuts or pecans, such as Emerald Glazed Walnuts

Freshly ground black pepper

Optional garnish: halved orange slices

DIRECTIONS

1. Prepare vinaigrette: Whisk vinegar, orange juice, and salt in small bowl or glass measuring cup with a handle. Add oil in a thin stream, whisking constantly. Stir in basil. Set aside.

2. Put mixed baby greens, blackberries, feta, and nuts in a salad bowl. Stir vinaigrette and drizzle on salad. Gently toss. Season with salt and pepper to taste. Divide between salad plates and if desired, garnish on the side with halved orange slices.

Blackberry Financiers are shown dusted with powdered sugar. (Photo by Nick Koon, Orange County Register/SCNG)

Blackberry Financiers

A financier is a petite French cake that is light, moist and not too sweet. The lovely flavor is derived from the addition of brown butter and almond flour. To make the flour, sliced almonds are ground with all-purpose flour in a food processor. Adding fresh blackberries makes them even more tempting.

Yield: 24 to 28

INGREDIENTS

1/2 cup plus 5 tablespoons unsalted butter

1 cup (packed) sliced almonds

1/2 cup all-purpose flour

1 1/2 cups plus 2 tablespoons powdered sugar; additional for dusting

5 large egg whites

2 tablespoons honey

Nonstick vegetable oil spray

About 2 cups fresh blackberries, halved

Optional for serving: sweetened whipped cream or French vanilla ice cream

DIRECTIONS

1. Melt butter in a medium saucepan over medium heat. Simmer until browned bits begin to form. Continue to simmer, frequently scraping up browned bits at bottom of pan, until fragrant and dark brown but not burnt, 6 to 7 minutes. Scrape butter and all browned bits into a medium bowl. Let cool for 3 to 4 minutes.

2. Meanwhile, process almonds and flour in a food processor until nuts are finely ground. Transfer to a medium bowl; add 1 1/2 cups plus 2 tablespoons powdered sugar and stir with whisk to combine. Add egg whites; mix until smooth with whisk. Stir in honey.

3. Fold browned butter into batter.

4. Arrange a rack in middle of oven; preheat to 375 degrees. Coat mini muffin cups with nonstick spray. Pour 1 generous tablespoon batter into each prepared muffin cup. (To make this easier I use a 1-tablespoon ice-cream scoop that I fill to almost overflowing.) Top with 2 to 4 blackberry halves, bumpy side up. Bake until cakes are golden brown and just cooked through, 15 to 16 minutes. Cool in pan for 10 minutes. Remove cakes from pan. Serve warm or at room temperature. Dust cooled cakes with powdered sugar just before serving. If desired, accompany with sweetened whipped cream or French vanilla ice cream.

Source: Adapted from Bon Appetit magazine

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

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