Global Average Temperatures Are Close to 11,000-Year Peak.


global-average-temperatures-are-close-to-11000-year-peak_1

Global average temperatures are now higher than they have been for about 75% of the past 11,300 years, a study suggests. And if climate models are any indication, by the end of this century they will be the highest ever since the end of the most recent ice age.

Instrumental records of climate extend back to only the late nineteenth century. Beyond that, scientists depend on analyses of natural chronicles such as tree rings and isotope ratios in cave formations.

But even these archives have their limits: many detailed reconstructions of climate, particularly of temperature, apply to only limited regions or extend back at most a couple of millennia, says Shaun Marcott, a climate scientist at Oregon State University in Corvallis.

Marcott and his colleagues set about reconstructing global climate trends all the way back to 11,300 years ago, when the Northern Hemisphere was emerging from the most recent ice age. To do so, they collected and analyzed data gathered by other teams. The 73 overlapping climate records that they considered included sediment cores drilled from lake bottoms and sea floors around the world, along with a handful of ice cores collected in Antarctica and Greenland.

Each of these chronicles spanned at least 6,500 years, and each included a millennium-long baseline period beginning in the middle of the post-ice-age period at 3550 BC.

For some records, the researchers inferred past temperatures from the ratio of magnesium and calcium ions in the shells of microscopic creatures that had died and dropped to the ocean floor; for others, they measured the lengths of long-chain organic molecules called alkenones that were trapped in the sediments.

After the ice age, they found, global average temperatures rose until they reached a plateau between 7550 and 3550 BC. Then a long-term cooling trend set in, reaching its lowest temperature extreme between ad 1450 and 1850.

Since then, temperatures have been increasing at a dramatic clip: from the first decade of the twentieth century to now, global average temperatures rose from near their coldest point since the ice age to nearly their warmest, Marcott and his team report today in Science.

Climate context
The temperature trends that the team identified for the past 2,000 years are statistically indistinguishable from results obtained by other researchers in a previous study, says Marcott. “That gives us confidence that the rest of our record is right too,” he adds.

Marcott and his colleagues “have put together a pretty impressive set of climate proxies”, says Gavin Schmidt, a climate scientist at the NASA Goddard Institute for Space Studies in New York. “The overall climate picture has been clear for a long time, mostly from the Northern Hemisphere, but this compilation really puts the rest of the world in context,” he adds.

“Prior to this study, researchers could only guess whether global temperatures had exceeded the warmest part of the present interglacial period,” says Darrell Kaufman, a geologist at Northern Arizona University in Flagstaff. The latest findings show that the recent high temperatures are not necessarily the warmest, but they are unusually high, he notes.

The temperature trends during most of the post-ice-age period match those expected from natural factors such as the long-term variation in the tilt of Earth’s axis, says Marcott. But in the past century and a half, industrial emissions of the greenhouse gas carbon dioxide have increased — which helps to explain why global temperatures have risen so quickly in recent decades, he suggests.

Climate models from the Intergovernmental Panel on Climate Change suggest that by the end of this century, regardless of future carbon dioxide emissions, temperatures will be at their highest since the end of the most recent ice age, the researchers say.

Source: Scientific American.

Top 10 Reasons Not to Eat Turkeys.


Pardon me, pilgrim!

This Thanksgiving, how about ditching the dead bird? These beautiful, inquisitive, intelligent birds endure lives of suffering and painful deaths. Here are 10 good reasons to carve out a new tradition by flocking to vegetarian entrées, along with some scrumptious holiday cooking tips and recipes—thankfully, none of them require stuffing food up anyone’s behind.

1. They’re Begging Your Pardon
Turkeys are “smart animals with personality and character, and keen awareness of their surroundings,” Oregon State University poultry scientist Tom Savage says. Turkeys are social, playful birds who enjoy the company of others. They relish having their feathers stroked and like to chirp, cluck, and gobble along to their favorite tunes. Anyone who spends time with them at farm sanctuaries quickly learns that turkeys are as varied in personality as dogs and cats. The president “pardons” a turkey every year—can’t you pardon one too? Learn more about turkeys.

2. Get Rid of Your Wattle
Turkey flesh is brimming with fat. Just one homemade patty of ground, cooked turkey meat contains a whopping 244 mg of cholesterol, and half of its calories come from fat. Research has shown that vegetarians are 50 percent less likely to develop heart disease, and they have 40 percent of the cancer rate of meat-eaters. Plus, meat-eaters are nine times more likely to be obese than vegans are. Learn more about animal products and your health.

3. Can You Spell ‘Pandemic’?
Experts are warning that a virulent new strain of bird flu could spread to human beings and kill millions of Americans. Current factory-farm conditions, in which turkeys are drugged up and bred to grow so quickly they can barely walk, are a prescription for disease outbreaks. Eating a turkey carcass contaminated with bird flu could kill you, and currently available drugs might not work. Cooking should kill the virus, but it could be left behind on cutting boards and utensils and spread through something else you’re eating. Learn more about bird flu.

4. Recall Process Doesn’t Fly
The U.S. government is the only government in the Western world that does not have the power to recall contaminated animal products. Instead, American consumers must trust the profit-hungry meat, dairy, and egg industries to decide when recalls are necessary. Dan Glickman, secretary of agriculture under President Bill Clinton, explained that this limit on the U.S. Department of Agriculture’s (USDA) power to protect consumers from tainted animal products is “one of the biggest loopholes out there.” There are all sorts of killer bacteria found in turkey flesh, including salmonella and campylobacter. The Center for Science in the Public Interest found that 28 percent of fresh turkeys were contaminated with bacteria, primarily with campylobacter, for which the USDA does not even require testing. Learn more about meat contamination.

5. Let the Turkeys Give Thanks!
Let’s face it: If you’re eating a turkey, that’s a corpse you’ve got there on the table, and if you don’t eat it quickly enough, it will decompose. Is that really what we want as the centerpiece of a holiday meal: an animal’s dead and decaying carcass? Thanksgiving is a time to take stock of our lives and give thanks for all that we have, so why not let the turkeys give thanks too? Learn more about what happens to turkeys on factory farms.

6. Want Stuffing With Your Supergerms?
Dosing turkeys with antibiotics to stimulate their growth and to keep them alive in filthy, disease-ridden conditions that would otherwise kill them poses even more risks for people who eat them. Leading health organizations—including the World Health Organization, the American Medical Association, and the American Public Health Association—have warned that by giving powerful drugs (via animal products) to humans who are not sick, the farmed-animal industry is creating possible long-term risks to human health and will spread antibiotic-resistant supergerms. That’s why the use of drugs to promote growth in animals used for food has been banned for many years in Europe.

7. Without a Wing and a Prayer
On factory farms, turkeys live for months in sheds where they are packed so tightly that flapping a wing or stretching a leg is nearly impossible. They stand in waste, and urine and ammonia fumes burn their eyes and lungs. At the slaughterhouse, turkeys have their throats slit while they are still conscious. Those who miss the automated knife are scalded to death in the defeathering tank. Learn more about the cruelty endured by turkeys.

8. Foul Farming
Anyone who has driven by a farm has probably smelled it first from a mile away. Turkeys and other animals raised for food produce 130 times as much excrement as the entire U.S. human population—all without the benefit of waste treatment systems. There are no federal guidelines to regulate how factory farms treat, store, and dispose of the trillions of pounds of concentrated, untreated animal excrement that they produce each year. Learn more about how factory farming damages the environment.

9. Blood, Sweat, and Fear
Killing animals is inherently dangerous work, but the fast line speeds, the dirty, slippery killing floors, and the lack of training make animal-processing plants some of the most dangerous places to work in America today. The industry has refused to slow down the lines or buy appropriate safety gear because these changes could cut into companies’ bottom lines. In its 185-page exposé on worker exploitation by the farmed-animal industry, “Blood, Sweat, and Fear: Workers’ Rights in U.S. Meat and Poultry Plants,” Human Rights Watch explains, ‘These are not occasional lapses by employers paying insufficient attention to modern human resources management policies. These are systematic human rights violations embedded in meat and poultry industry employment.”

10. A Cornucopia of Turkey Alternatives
Give up the giblets and carve out a new tradition this Thanksgiving—Tofurky Roast, a savory soy- and wheat-based roasts with stuffing and gravy or oven-roasted, peppered, hickory-smoked, or cranberry- and stuffing-flavored Tofurky Deli Slices. Give animals and yourself something to be really thankful for this year: Order a free vegetarian starter kit full of tasty recipes and celebrity features today!

Source: http://www.peta.org