[✔️] Feb 5 2024 Global Warming News | Deluge, Doonesbury comic relief, No more chocolate, wine, coffee, Isostatic rebound, Top doomer Eliot Jacobson, What it grid collapse, Cognitive warfare, 1990 Pres GHW Bush

[Richard Pauli]

/*February*//*5, 2024*/

/[ Calif deluge news ]
/https://abc7.com/evacuation-orders-warnings-flooding-risks-southern-california/14385473/
https://ktla.com/news/local-news/live-updates-worst-of-storm-moves-into-southern-california/
Interactive map: 
https://ktla.com/news/california/how-much-rain-has-fallen-in-california-so-far-heres-a-map/
California Storm Live Updates: Outages Remain High As Flooding Worsens; 
1 Dead In Yuba City
https://weather.com/news/news/2024-02-05-california-rain-storm-flooding-live-updates 



/
/

/[ Comic relief "It's time you knew" - Sunday newsprint versions are 
often fewer than 8 panel originals ]/
*Doonesbury by Garry Trudeau for February 04, 2024*
https://www.gocomics.com/doonesbury/2024/02/04

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/[ OK now this is serious ]/
*No more chocolate, coffee or wine? ‘Last supper’ shows stakes of 
climate crisis*
Rachel Leingang in Minneapolis
Sat 3 Feb 2024
Former White House chef Sam Kass hosts a four-course dinner featuring 
dishes that could drastically change – or disappear
The premise sounded like a rich person’s ethically suspect fever dream: 
a dinner structured around endangered foods, dubbed “the last supper”.

But it wasn’t a scene out of The Menu, the movie where detestable 
foodies seek a once-in-a-lifetime experience steeped in privilege and 
exploitation. Instead of dining on obscure food on the brink of 
extinction, the “last supper” featured recognizable dishes – salmon, 
oysters, coffee, wine – that could drastically change or disappear in 
the coming years as the climate warms and brings more volatile weather.

No one would eat a food to extinction at this latest iteration of the 
last supper, in a restaurant in Minneapolis, in late January, to make a 
point. The point could be made with foods familiar to us, because even 
those are at risk of devastation in the near future.
“The reality is this is starting to play out right now,” said Sam Kass, 
the former White House chef and political adviser to President Barack 
Obama who hosts these events to drive home how food and agriculture are 
affected by the climate crisis.

Kass first presented the dinner concept at Cop21, the global climate 
change convention, in 2015. He has since hosted them at Davos for the 
world economic forum and in cities across the US.

The 28 January dinner hosted by Kass and the chef and TV personality 
Andrew Zimmern in Minneapolis should have been frigid: the midwestern 
state is typically covered in snow and blisteringly cold in January. The 
festival it was part of, the Great Northern, serves to embrace and 
celebrate winter. But this year, Minnesota has seen an abnormally warm 
winter. A recent sledding rally took place on cardboard because there 
was no snow. The festival includes a climate series to acknowledge not 
just a celebration of winter, but the work needed to preserve it.

Marque Collins, the chef at Minneapolis’s Tullibee, created the menu, 
which read like a prix fixe you’d see throughout the US. Courses 
included Norwegian salmon, oysters, lamb, fingerling potatoes, sticky 
toffee pudding.

“It’s not something from the polar ice caps,” Collins said. “We’re not 
doing exotic, crazy things here. These are things that are legitimately 
affected by what’s going on. The overall approachability of the menu is 
kind of the point.”

At the dinners, Kass centers his narrative on three big foods: coffee, 
wine and chocolate. Among those three, “I got the whole room,” he said. 
All three pleasures could suffer from major crop loss with only slight 
warming, affecting livelihoods and ways of life.

“It’s foods that we consume every single day and bring us a lot of joy, 
and for some, it’s a deep expression of their very core identity,” he 
said. “Our ability to pass down the quality of life that we have enjoyed 
is at severe risk.”

Kass and Zimmern can list examples of the ways these changes are playing 
out now: decimated oysters in Apalachicola Bay, Florida, previously a 
haven for the shellfish. A massively bad year for Georgia peaches. A 
lack of perch for midwestern Friday fish fries, increasing costs for 
what was typically a cheap, easy meal.

As these foods become more rare, Zimmern noted, they get more and more 
expensive, exacerbating inequalities. The future could look like Charlie 
and his grandparents in Willy Wonka and the Chocolate Factory, passing 
around a chocolate bar to share, he quipped.

The dinner isn’t meant to depress diners, though. It’s meant to show 
both how food and agriculture are affected by climate change, but also 
how food systems, a major driver of climate change, can be adapted to 
stave off the most extreme outcomes and perhaps make a better world.

Diners asked questions about how to be good consumers, where to invest 
their money to make a difference, what role they can play to help out – 
all part of the intent to focus on solutions after introducing the 
problems. One woman drove the point home succinctly, saying: “When we’re 
talking about species extinction, we’re talking about our extinction.”

Several dozen people who paid nearly $300 per ticket won’t alone solve a 
climate crisis that threatens global food systems. The hosts stressed 
the importance of spreading the message, both to people they know and to 
policymakers.

“I want people to send a note to every friend in their email address 
book and tell them that we are at an existential hinge point,” Zimmern 
said. “This is a crisis that we need to actually solve.”

Amuse bouche: shrimp and salmon chips with Old Bay and dill

A small jar of crispy salmon skin and shrimp chips introduced the idea 
that seafoods of all kinds are particularly at risk from the climate 
crisis. Waters are warming, sending animals in search of cooler waters. 
For US consumers, this means that some, like lobster, will swim farther 
north, toward Canada, affecting their cost and availability.

Collins, the chef at Tullibee, chose to use salmon skin, made perfectly 
crunchy and seasoned, to also highlight how to use a piece of the food 
that’s often thrown away, a nod to a solution alongside the problem.

*First course: east coast oysters, west coast oysters and marinated 
mussel served in the shell with a spruce-tip ponzu and finger limes*

The delicious crunch and earthy taste of the first course highlighted 
the perils faced by mollusks in the wild. They’re not just good for 
food, though: oysters actually help clean the water they live in.
Oysters that used to grow naturally in wild habitats have seen major 
threats to their existence, like overharvesting, disease and pollution. 
Efforts to restore these habitats and grow oysters via farming methods 
like aquaculture are underway.

Oysters and other seafoods carry with them a part of history and 
culture, not to mention an economic impact, that is diminished when 
their availability falters. In places like Chesapeake Bay, which now has 
a massive oyster-restoration project, catching and shucking oysters is a 
way of life.
*
Second course: Norwegian salmon with romesco sauce and confit fingerling 
potatoes*

The restaurant has a Nordic influence, much like the culture in 
Minnesota. Collins chose Norwegian salmon that’s farm-raised and 
sustainable. “I didn’t want to use exotic ingredients. I still want to 
be responsible,” he said.

Warming waters and less snow have made the life of wild salmon much more 
difficult, affecting their ability to reproduce and our ability to 
eventually eat them. The salmon life cycle traverses both freshwater and 
oceans, and the habitats in both are hurting the fish. Ocean waters are 
warming. And it doesn’t snow as much and instead rains, leaving less 
snowpack for streams and rivers.

Aquaculture programs, where salmon and other fish are grown in farms, 
now produce sustainable foods that can adapt to changing weather and 
environmental conditions.
Collins’ romesco sauce includes another food under threat: almonds. Nuts 
and fruits need chilly overnight temperatures and are affected by 
warming. Some research has shown that these trees could see more insects 
that destroy crops because of higher temperatures. Long-term drought 
also makes nuts a more difficult crop, especially in California, where 
water scarcity is an immediate problem.
*Third course: Hidden Streams lamb with hand-harvested wild rice, 
fenugreek and coffee, pickled ramp vinaigrette and red wine lamb jus*

Collins could have made an entire menu based on fish, crustaceans and 
mollusks – many of them are under imminent threat, while most land 
animals typical of US menus are not. He included a dish, with lamb 
raised at a nearby farm, with accompanying foods threatened both locally 
and worldwide.

Land animals may not be at high risk, but the foods they eat could be. 
Kass said larger-commodity crops, like wheat, corn and soybeans, would 
have broad impacts on the global food supply if they were to suffer even 
smaller shifts in crop viability than what seafood experiences.

The dish featured wild rice, a foraged food that’s a cultural staple in 
Minnesota, and ramps, a wild onion, as a commentary on how wild, foraged 
foods could be threatened by shifting weather, warmer temperatures and 
over-foraging. Foods grown in the wild are at the whims of nature.

The dish also includes two of the big three items that Kass uses to 
drive home the importance of stalling climate change: coffee and wine. 
Coffee needs a stable climate, with cool nights and warm days, he said. 
If the globe warms by 2C by 2050, half of the regions that grow coffee 
will no longer be suitable, he said. “I don’t know what life means 
without coffee,” he told the diners.
Similarly, wine suffers when weather is volatile, as climate change 
makes it. Kass pointed out that wine growers in the iconic Champagne, 
France, region have been buying land in England in preparation for 
making wine there in the future, as parts of France grow too warm for 
certain varietals.

*Fourth course: coffee and chocolate sticky toffee pudding with 
pistachio hazelnut and vanilla chantilly
*
The final course showcased several foods under threat in a small, tasty 
sticky toffee pudding, the last word of the last supper.

Coffee and nuts, noted earlier in the dinner, featured in the toffee 
pudding and in a pressed wafer shaped like a leaf placed on top, made of 
pistachio and hazelnut.

Collins said he wanted to use flour to note how staple crops like wheat, 
grown throughout the midwestern US, are part of the equation, too. Small 
declines in these staples bring the potential for economic shocks, 
higher food insecurity, migration changes and conflict, Kass said, and 
in that sense, they’re perhaps the biggest concern.

Chocolate’s fate looks similar to coffee and wine: it has to be grown in 
specific areas, and warming could make those areas inhospitable to the 
plants that form the backbone of its economy and culture. Kass said the 
climate is on track to eliminate cacao tree production by 2050 if 
nothing changes. Chocolate production is concentrated near the equator, 
largely by small farmers whose work is a way of life.

Eating a chocolate bar or drinking a cup of coffee isn’t what’s driving 
the problem. “It’s the fact that because of the rest of our human 
behavior and activity on planet Earth, that is now under dire threat in 
a way that nobody realizes,” Kass said.
https://www.theguardian.com/environment/2024/feb/03/endangered-disappearing-food-climate-crisis/
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/[ geologists call it isostatic rebound - from PHYS.ORG ]/
*Rapid climate change may be causing Greenland's bedrock to rise, 
forming small islands*
by Technical University of Denmark
FEBRUARY 1, 2024

While much of the world is grappling with rising sea levels due to the 
melting of Greenland's ice sheet, the situation on the Greenlandic 
mainland is almost the opposite. The land is rising faster than the 
current sea level.

DTU Space's new research reveals a significant elevation of Greenland's 
bedrock, reaching up to 20 cm over the past 10 years from 2013 to 2023, 
equivalent to 2 meters per century. This uplift will continue in the 
coming years, driven partly by the melting of the ice sheet on top, 
relieving pressure on the underlying ground.

"These are quite significant land uplifts that we can now demonstrate. 
They indicate that local changes in Greenland are happening very 
rapidly, impacting life in Greenland. It also affects Greenland's map, 
as new land emerges from the sea, giving rise to new small islands and 
skerries over time," says Danjal Longfors Berg, a Ph.D. student at DTU 
Space.

He is the lead author of a new study on land uplift in Greenland, 
recently published in Geophysical Research Letters.

Data from 61 GPS measurement stations in Greenland
The research is based on data from GNET, a network of 61 measurement 
stations located along Greenland's coasts. GNET is owned and operated by 
the Agency for Data Supply and Infrastructure, which is a part of the 
Danish Ministry of Climate, Energy, and Utilities.

"GNET is a fundamental geodetic infrastructure, providing data to 
measure ice melting and land uplift. GNET enables researchers, including 
those at DTU Space, to precisely monitor climate changes," says Morten 
Hvidberg, the agency's Vice Director.

Using GNSS technology, such as the GPS system, along with long time 
series, movements in the bedrock can be detected over time with 
millimeter precision.

Current climate changes and the latest ice age accelerate land uplift
The fact that Greenland is rising is well known, as is the case for 
Denmark. This phenomenon is attributed to the landmass being pressed 
down by a thick ice sheet during the last ice age. Although the ice age 
ended about 12,000 years ago, the land is still rising due to the 
release of pressure from the ice. In addition the increased melting of 
the ice sheet caused by recent global warming has led to additional and 
much faster local land uplift along Greenland's coast over the past two 
decades.

"The land uplift we observe in Greenland these years cannot be solely 
explained by the natural post-ice age development. Greenland is rising 
significantly more. With our data from GNET, we can precisely isolate 
the part of land uplift caused by the current global climate changes," 
says DTU Space Professor Shfaqat Abbas Khan, a co-author of the new study.

More information: D. Berg et al, Vertical Land Motion Due To Present‐Day 
Ice Loss From Greenland's and Canada's Peripheral Glaciers, Geophysical 
Research Letters (2024). DOI: 10.1029/2023GL104851
https://phys.org/news/2024-02-rapid-climate-greenland-bedrock-small.html



/[ weekly climate chat - video visit by a doomer ]/
*Discussion with a Climate Doomer: Interview with Prof. Eliot Jacobson*
Climate Chat
Feb 4, 2014
Prof. Eliot Jacobson is a self-proclaimed "doomer" who posts regularly 
on Twitter/X about data showing that climate change is reaching 
catastrophic levels.  In this Climate Chat episode, we will talk with 
Prof. Jacobson about what it means to be a doomer, what types of doomers 
are there, and whether "doomerism" helps or hurts the move to climate 
action.  We will also discuss the state of the climate and what current 
climate data concerns Prof. Eliot the most.

Prof. Eliot Jacobson received his Ph.D. in mathematics from the 
University of Arizona in 1983. He was a professor of mathematics at Ohio 
University from 1983 to 1998, getting tenure in 1989. From 1999 to 2009, 
he was a Visiting Associate Professor of Computer Science at UC Santa 
Barbara and this position turned into a full-time teaching (Lecturer) 
position.   Prof. Jacobson then pursued his interest in gambling and 
became a consultant to the gambling industry.

While not a climate scientist, his interest in (and alarm of) climate 
change grew and Prof. Jacobson began writing about climate change on his 
website https://climatecasino.net
https://www.youtube.com/watch?v=2YBpKduVvqA



/[ learning from calamities that we survive ]/
*How Long Would Society Last During a Total Grid Collapse?*
Practical Engineering
Nov 22, 2022
A summary of how other systems of infrastructure (like roadways, water, 
sewer, and telecommunications) depend on electricity and how long each 
system could last under total blackout conditions.

This video was guest produced by my editor, Wesley, who is also the 
actor in the blackout scenes ;)

Practical Engineering is a YouTube channel about infrastructure and the 
human-made world around us. It is hosted, written, and produced by Grady 
Hillhouse. We have new videos posted regularly, so please subscribe for 
updates. If you enjoyed the video, hit that ‘like’ button, give us a 
comment, or watch another of our videos!
- -
CONNECT WITH ME
____________________________________
Websi http://practical.engineering
Twitter:  / hillhousegrady
Instagram:   / practicalengineering
Reddit:    / practicalengineering
Facebook:    / practicalengineergrady​
Patreon:     / practicalengineering
https://www.youtube.com/watch?v=_OpC4fH3mEk
- -
[ series of videos on the electrical grid ]
All...videos on the electrical grid and power generation, transmission, 
and distribution.
https://www.youtube.com/playlist?list=PLTZM4MrZKfW-ftqKGSbO-DwDiOGqNmq53



/[ Misinfo, Disinformation and cognitive warfare -  video lecture ]/
*Cognitive Warfare: The Forgotten War with Tanguy Struye de Swielande*
Science & Cocktails
Dec 28, 2023  BRUSSELS
Tanguy Struye de Swielande is Professor of International Relations at 
UCLouvain. He specializes in geopolitics, geoeconomics and the foreign 
and defense policy of the major powers (USA, Russia and China), the 
Indo-Pacific region, decision-making analysis, foresight cognitive 
warfare and the impact of new technologies on world order.

The nature of warfare has evolved, with the result that we are sometimes 
faced with new wars that do not speak their name. Disinformation 
campaigns have become veritable weapons of mass disruption, undermining 
the smooth functioning of our democratic societies. They spread and 
circulate rapidly, are inexpensive and have a high impact. For Professor 
Giordano, the human brain has thus become the battlefield of the 21st 
century.

What is cognitive warfare? Is China the master of cognitive warfare? Why 
are democracies losing? Are resources and the 4th industrial revolution 
the missing link? From neuroscience to the metaverse: cognitive warfare 2.0?

For more science visit:
• Website: https://www.scienceandcocktails.org
https://www.youtube.com/watch?v=dMSDL02yDag



/[The news archive - actually, Bush speaks clearly on the policy - that 
continues today some 34 years later ]/
/*February 5, 1990 */
February 5, 1990: Addressing a special IPCC gathering in Washington, 
D.C., President George H. W. Bush acknowledges the reality of 
human-caused climate change, but says that solutions to the problem of a 
warming planet must not inhibit worldwide economic growth.
http://web.archive.org/web/20100811144431/http://bushlibrary.tamu.edu/research/public_papers.php?id=1514&year=1990&month=all 






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