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<p><font size="+2" face="Calibri"><i><b>February</b></i></font><font
size="+2" face="Calibri"><i><b> 5, 2024</b></i></font></p>
<i>[ Calif deluge news ]<br>
</i><a class="moz-txt-link-freetext" href="https://abc7.com/evacuation-orders-warnings-flooding-risks-southern-california/14385473/">https://abc7.com/evacuation-orders-warnings-flooding-risks-southern-california/14385473/</a><br>
<a class="moz-txt-link-freetext" href="https://ktla.com/news/local-news/live-updates-worst-of-storm-moves-into-southern-california/">https://ktla.com/news/local-news/live-updates-worst-of-storm-moves-into-southern-california/</a><br>
Interactive map:
<a class="moz-txt-link-freetext" href="https://ktla.com/news/california/how-much-rain-has-fallen-in-california-so-far-heres-a-map/">https://ktla.com/news/california/how-much-rain-has-fallen-in-california-so-far-heres-a-map/</a><br>
California Storm Live Updates: Outages Remain High As Flooding
Worsens; 1 Dead In Yuba City<br>
<a class="moz-txt-link-freetext" href="https://weather.com/news/news/2024-02-05-california-rain-storm-flooding-live-updates">https://weather.com/news/news/2024-02-05-california-rain-storm-flooding-live-updates</a>
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<i>[ Comic relief "It's time you knew" - Sunday newsprint versions
are often fewer than 8 panel originals ]</i><br>
<b>Doonesbury by Garry Trudeau for February 04, 2024</b><br>
<a class="moz-txt-link-freetext" href="https://www.gocomics.com/doonesbury/2024/02/04">https://www.gocomics.com/doonesbury/2024/02/04</a><br>
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<i>[ OK now this is serious ]</i><br>
<b>No more chocolate, coffee or wine? ‘Last supper’ shows stakes of
climate crisis</b><br>
Rachel Leingang in Minneapolis<br>
Sat 3 Feb 2024 <br>
Former White House chef Sam Kass hosts a four-course dinner
featuring dishes that could drastically change – or disappear<br>
The premise sounded like a rich person’s ethically suspect fever
dream: a dinner structured around endangered foods, dubbed “the last
supper”.<br>
<br>
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.<br>
<br>
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.<br>
“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.<br>
<br>
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.<br>
<br>
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.<br>
<br>
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.<br>
<br>
“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.”<br>
<br>
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.<br>
<br>
“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.”<br>
<br>
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.<br>
<br>
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.<br>
<br>
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.<br>
<br>
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.”<br>
<br>
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.<br>
<br>
“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.”<br>
<br>
Amuse bouche: shrimp and salmon chips with Old Bay and dill<br>
<br>
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.<br>
<br>
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.<br>
<br>
<b>First course: east coast oysters, west coast oysters and
marinated mussel served in the shell with a spruce-tip ponzu and
finger limes</b><br>
<br>
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.<br>
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.<br>
<br>
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.<br>
<b><br>
Second course: Norwegian salmon with romesco sauce and confit
fingerling potatoes</b><br>
<br>
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.<br>
<br>
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.<br>
<br>
Aquaculture programs, where salmon and other fish are grown in
farms, now produce sustainable foods that can adapt to changing
weather and environmental conditions.<br>
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.<br>
<b>Third course: Hidden Streams lamb with hand-harvested wild rice,
fenugreek and coffee, pickled ramp vinaigrette and red wine lamb
jus</b><br>
<br>
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.<br>
<br>
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.<br>
<br>
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.<br>
<br>
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.<br>
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.<br>
<br>
<b>Fourth course: coffee and chocolate sticky toffee pudding with
pistachio hazelnut and vanilla chantilly<br>
</b><br>
The final course showcased several foods under threat in a small,
tasty sticky toffee pudding, the last word of the last supper.<br>
<br>
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.<br>
<br>
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.<br>
<br>
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.<br>
<br>
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.<br>
<a class="moz-txt-link-freetext" href="https://www.theguardian.com/environment/2024/feb/03/endangered-disappearing-food-climate-crisis">https://www.theguardian.com/environment/2024/feb/03/endangered-disappearing-food-climate-crisis</a><i><br>
</i>
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<i>[ geologists call it isostatic rebound - from PHYS.ORG ]</i><br>
<b>Rapid climate change may be causing Greenland's bedrock to rise,
forming small islands</b><br>
by Technical University of Denmark<br>
FEBRUARY 1, 2024<br>
<br>
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.<br>
<br>
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.<br>
<br>
"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.<br>
<br>
He is the lead author of a new study on land uplift in Greenland,
recently published in Geophysical Research Letters.<br>
<br>
Data from 61 GPS measurement stations in Greenland<br>
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.<br>
<br>
"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.<br>
<br>
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.<br>
<br>
Current climate changes and the latest ice age accelerate land
uplift<br>
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.<br>
<br>
"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.<br>
<br>
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<br>
<a class="moz-txt-link-freetext" href="https://phys.org/news/2024-02-rapid-climate-greenland-bedrock-small.html">https://phys.org/news/2024-02-rapid-climate-greenland-bedrock-small.html</a><br>
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<i>[ weekly climate chat - video visit by a doomer ]</i><br>
<b>Discussion with a Climate Doomer: Interview with Prof. Eliot
Jacobson</b><br>
Climate Chat<br>
Feb 4, 2014<br>
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.<br>
<br>
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. <br>
<br>
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 <a class="moz-txt-link-freetext" href="https://climatecasino.net">https://climatecasino.net</a> <br>
<a class="moz-txt-link-freetext" href="https://www.youtube.com/watch?v=2YBpKduVvqA">https://www.youtube.com/watch?v=2YBpKduVvqA</a><br>
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<i>[ learning from calamities that we survive ]</i><br>
<b>How Long Would Society Last During a Total Grid Collapse?</b><br>
Practical Engineering<br>
Nov 22, 2022<br>
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.<br>
<br>
This video was guest produced by my editor, Wesley, who is also the
actor in the blackout scenes ;)<br>
<br>
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!<br>
- -<br>
CONNECT WITH ME<br>
____________________________________<br>
Websi <a class="moz-txt-link-freetext" href="http://practical.engineering">http://practical.engineering</a><br>
Twitter: / hillhousegrady <br>
Instagram: / practicalengineering <br>
Reddit: / practicalengineering <br>
Facebook: / practicalengineergrady <br>
Patreon: / practicalengineering <br>
<a class="moz-txt-link-freetext" href="https://www.youtube.com/watch?v=_OpC4fH3mEk">https://www.youtube.com/watch?v=_OpC4fH3mEk</a><br>
- -<br>
[ series of videos on the electrical grid ]<br>
All...videos on the electrical grid and power generation,
transmission, and distribution.<br>
<a class="moz-txt-link-freetext" href="https://www.youtube.com/playlist?list=PLTZM4MrZKfW-ftqKGSbO-DwDiOGqNmq53">https://www.youtube.com/playlist?list=PLTZM4MrZKfW-ftqKGSbO-DwDiOGqNmq53</a><br>
<p><br>
</p>
<p><br>
</p>
<i>[ Misinfo, Disinformation and cognitive warfare - video lecture
]</i><br>
<b>Cognitive Warfare: The Forgotten War with Tanguy Struye de
Swielande</b><br>
Science & Cocktails<br>
Dec 28, 2023 BRUSSELS<br>
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.<br>
<br>
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.<br>
<br>
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?<br>
<br>
For more science visit:<br>
• Website: <a class="moz-txt-link-freetext" href="https://www.scienceandcocktails.org">https://www.scienceandcocktails.org</a><br>
<a class="moz-txt-link-freetext" href="https://www.youtube.com/watch?v=dMSDL02yDag">https://www.youtube.com/watch?v=dMSDL02yDag</a><br>
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</p>
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<font face="Calibri"> <i>[The news archive - actually, Bush speaks
clearly on the policy - that continues today some 34 years later
]</i></font><br>
<font face="Calibri"> <font size="+2"><i><b>February 5, 1990 </b></i></font>
</font><br>
<font face="Calibri"> </font> 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.<br>
<a class="moz-txt-link-freetext" href="http://web.archive.org/web/20100811144431/http://bushlibrary.tamu.edu/research/public_papers.php?id=1514&year=1990&month=all">http://web.archive.org/web/20100811144431/http://bushlibrary.tamu.edu/research/public_papers.php?id=1514&year=1990&month=all</a>
<br>
<br>
<br>
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</p>
<p><font face="Calibri"> <br>
</font><font face="Calibri"><br>
=== Other climate news sources
===========================================<br>
</font> <font face="Calibri"><b>*Inside Climate News</b><br>
Newsletters<br>
We deliver climate news to your inbox like nobody else. Every
day or once a week, our original stories and digest of the web’s
top headlines deliver the full story, for free.<br>
</font> <font face="Calibri"><a class="moz-txt-link-freetext"
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--------------------------------------- <br>
*<b>Climate Nexus</b> <a class="moz-txt-link-freetext"
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<br>
Delivered straight to your inbox every morning, Hot News
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class="moz-txt-star"><span class="moz-txt-tag">*</span></b> <br>
Every weekday morning, in time for your morning coffee, Carbon
Brief sends out a free email known as the “Daily Briefing” to
thousands of subscribers around the world. The email is a digest
of the past 24 hours of media coverage related to climate change
and energy, as well as our pick of the key studies published in
the peer-reviewed journals. <br>
more at <a class="moz-txt-link-freetext"
href="https://www.getrevue.co/publisher/carbon-brief">https://www.getrevue.co/publisher/carbon-brief</a>
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================================== <br>
*T<b>he Daily Climate </b>Subscribe <a
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