Superstorm Sandy sparked a lot of interest in rising sea levels when it swept across the Northeast last month and flooded parts of the coast. Over the next century, more water — and higher sea levels — could come from melting ice in Greenland and Antarctica. How much has been unclear.
But now scientists have developed a much clearer view of how quickly that ice has been melting over the past two decades. And that will help researchers forecast the rate of sea-level rise in the years to come.
It may sound like an oxymoron: a delicious local, winter tomato — especially if you happen to live in a cold climate.
But increasingly, farmers from West Virginia to Maine and through the Midwest are going indoors to produce tomatoes and other veggies in demand during the winter months. "There's a huge increase in greenhouse operations," Harry Klee of the University of Florida tells us.
At the dining halls of Green Mountain College in Vermont, one long-term goal is to offer meat only from animals raised and slaughtered in a humane way. Thirty percent of the student body is vegan or vegetarian, but that leaves 70 percent as meat eaters. Given the reality of meat-eating and meat-slaughtering habits in this country, this Green Mountain goal should be welcome news.
Mercury is not the first planet to come to mind if you were searching for ice in the solar system. After all, the surface temperature across most of the planet is hot enough to melt lead.
But at the poles on Mercury it's a different story. Almost no sun reaches the poles, and as a result, temperatures can drop to less than -100 degrees Fahrenheit. Now, three papers in the journal Science suggest there really is ice at the bottom of craters near the poles on Mercury.
The explosion in world popularity of quinoa in the past six years has quadrupled prices at retail outlets. But for all the demand from upscale grocery stores in America to keep their bulk bins filled with the ancient grain-like seed, almost no farmers outside of the arid mountains and coastal valleys of Peru, Bolivia, Ecuador, and Chile grow it.
But plant breeders and scientists who study the biology and economics of quinoa say that is about to change.
Salad producers haven't succeeded in banishing E. coli and other dangerous microbes from fresh greens, though they've tried hard. As we've reported before, it's a major challenge to both growers and the environment. But one scientist thinks he's making progress – with a spinach spa that zaps bad bugs with ultrasound.
Originally published on Wed December 5, 2012 11:08 am
Call it the ponderous effect of the holidays, but today I'd like to share some reflections on our search for meaning.
Humans are limited beings. We are also creative and innovative, and by the diligent application of reason and, in different but complementary ways, by exercising our artistic expression, we manage to amplify our understanding of the world and of ourselves.