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Why is Antarctic sea ice expanding?

Why is Antarctic sea ice expanding?

Bryan Kiechle

While ice cover in the Arctic continues its downward spiral, something counterintuitive is happening in the Antarctic.

The thin crust of sea ice floating around Antarctica expanded this year to cover more of the Southern Ocean than ever before recorded: 7.518 million square miles. That broke the previous record of 7.505 million square miles, which was set just last year, according to NASA.

“We set a record high winter maximum,” Walt Meier, a NASA glaciologist, said in announcing the findings. “Even though it is a record high, it is only 3.6 percent above the 1981 to 2010 average maximum.”

NASAClick to embiggen.

This phenomenon is known as the “paradox of Antarctic sea ice.” It’s the kind of thing that delights climate deniers eager to point blindly at things and say they mean the planet isn’t warming, despite all other signs to the contrary. Unfortunately, nice though that would be, the Antarctic sea ice is not expanding because global warming has magically ended. NASA points out that there are many factors at play:

While researchers continue to study the forces driving the growth in sea ice extent, it is well understood that multiple factors — including the geography of Antarctica, the region’s winds, as well as air and ocean temperatures — all affect the ice.

Increasing snowfall and strengthening westerly gusts are also factors, as University of Tasmania sea-ice scientist Guy Williams explains in The Conversation. And as continental ice and icebergs melt, they may be lowering ocean temperatures, helping the layer of ice form on the sea’s frigid surface.

Willians also points out that it actually isn’t even clear whether the total amount of Antarctic sea ice is expanding. Researchers don’t know how think the layer of ice is or how much volume it holds. At least for now, scientists can only reliably measure its surface area.

“While the increase in total Antarctic sea ice area is relatively minor compared to the Arctic, it masks the fact that some regions are in strong decline,” Williams writes. “Given the complex interactions of winds and currents driving patterns of sea ice variability and change in the Southern Ocean climate system, this is not unexpected. But it is still fascinating to study.”

NASAClick to embiggen.


Source
Antarctic Sea Ice Reaches New Maximum Extent, NASA
Why is Antarctic sea ice growing?, The Converation

John Upton is a science fan and green news boffin who tweets, posts articles to Facebook, and blogs about ecology. He welcomes reader questions, tips, and incoherent rants: johnupton@gmail.com.

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Why is Antarctic sea ice expanding?

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Great Lakes shipping terminal for Bakken oil hits dead end

Great Lakes shipping terminal for Bakken oil hits dead end

Holly Kuchera

Lake Superior.

The Great Lakes have been spared the ignominy of becoming a conveyor for crude oil fracked at North Dakota’s Bakken fields.

At least for now.

Plans to build a crude shipping terminal at Duluth, Minn., on the western shore of Lake Superior, have been shelved because of a lack of refining capacity on the East Coast. From Wisconsin Public Radio:

The oil terminal would have shipped crude from the ever-expanding Bakken oil fields in North Dakota, where production has tripled over the past five years and is expected to double in the next six years. It’s a challenge for transportation to keep up with production.

Even so, Superior Calumet Refinery manager Kollin Schade says the size and cost of an oil terminal means they need a refinery on the east coast as a partner.

“We’ve had interest from various partners, but we’ve not had anybody who would step forward and do a long-term commitment to make the project feasible from our side,” he says.

Of course, that doesn’t mean the oil industry won’t find other ways of getting its product to market, such as rail and pipelines. But at least this announcement means we’re less likely to wake up to news of oil spills fouling the Great Lakes.


Source
Superior Oil Terminal Project Put On Hold, Wisconsin Public Radio

John Upton is a science fan and green news boffin who tweets, posts articles to Facebook, and blogs about ecology. He welcomes reader questions, tips, and incoherent rants: johnupton@gmail.com.

Find this article interesting? Donate now to support our work.Read more: Business & Technology

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Great Lakes shipping terminal for Bakken oil hits dead end

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Tom’s Kitchen: Chipotle-Rubbed Grilled Whole Chicken

Mother Jones

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Because I’ve lived in two meccas of smoked meat—Central Texas and North Carolina—people often ask me for tips on barbecue at this time of year. Here’s the thing: barbecuing is long, smoky cooking over low heat. If you want to get the flavor of how to do it, check out the “Fire” chapter of Michael Pollan’s new book Cooked. The chapter ends with Pollan smoking a whole hog overnight in his backyard—a tricky process that takes practice, skill, and lots and lots of time. For me, barbecue is like beer: its making is best left to pros and obsessive amateurs.

Meanwhile, Tom’s Kitchen is devoted to simple home cooking, so you won’t see me devoting a column to proper barbecue anytime soon. But that doesn’t mean I don’t like to have a bit of fun with fire and smoke. What people usually have in mind when they ask me about barbecuing is really what should be called grilling—essentially, roasting over charcoal. (I’ve been told grilling also happens over gas flame, though that concept is foreign to me.) What follows is a dead-simple way to turn a whole chicken into a cookout through the magic of butterflying—cutting out the backbone with a sturdy pair of kitchen shears. Don’t be intimidated. It only takes about 15 seconds and it gets you a moist, evenly cooked bird with a crisp skin.

You can take your butterflied chicken party in many different directions. You could slather it in a barbecue-style sauce before crisping off the skin and serve it with slaw and other traditional ‘cue sides; you could go Mediterranean and marinade it in lemon zest and chopped rosemary and serve with a fresh salsa verde (essentially a parsley pesto); or do as the recipe below suggests, which is to look south to Mexico for inspiration. I hacked the meat up for tacos, and served with tortillas, guacamole, and a charred-tomato sauce.

Grilled Whole Chicken with Charred Tomato Sauce

Prep and marinade bird

2 cloves of garlic, crushed and peeled
½ teaspoon powdered hot chile pepper (could be paprika, smoked paprika, or ground chipotle pepper—I used the latter)
½ teaspoon of cumin, ground
A bit of fresh oregano if you have some on hand
½ teaspoon sea salt
Several generous grinds of coarse black pepper
I tablespoon of olive oil
1 4-pound chicken, preferably raised on pasture

Place the first five ingredients, garlic first, into a mortar and pestle. Pound the garlic into a rough paste. Add the oil, and pound a bit more.

Using kitchen shears, carefully cut the backbone out of the chicken (see this Melissa Clark video for an excellent demo), and using your hands, open the chicken outwards and press down down vigorously, flattening it. Now turn it skin-side up and rub the paste all over the skin. Let it sit in the fridge for at least 30 minutes and optimally overnight.

Prep the grill

Get some good hardwood charcoal going by whatever method you prefer—I use a chimney. When the coals are white-hot, collect them on one half of the grill basin. The goal is to create a hot side and a cool side. Put the grated grill top, which should be clean, in its place and let it heat up for a minute or two.

Prep the salsa

6 medium-sized, ripe tomatoes
1 clove garlic, crushed and peeled
1 to 2 fresh jalapenos or serrano chiles, roughly chopped
Sea salt to taste

Put the garlic, half of the chopped chiles, and a pinch of salt in a food processor and set aside—you’ll run the blade after adding roasted tomatoes.

Grill time

Place the butterflied chicken, skin side up, on the cool side of the grill, and the tomatoes on the hot side. Cover with the grill lid. Let the tomatoes cook, turning and recovering the grill as needed, until nicely charred all over. Add them to the food processor and whiz until you have a smooth salsa. Check for seasoning—add and process more chile pepper and salt if needed.

Meanwhile, leave the chicken cooking on the cool side, covered, until a meat thermometer plunged into the deepest part of a thigh reads 105 degrees. When it reaches that temperature, you’re ready to crisp off the skin. Simply flip the bird over, skin-side down, onto the hot part of the grill and let it cook there until he skin is crisp and caramelized and the thigh temperature reads 180 degrees.

Let it rest off the grill for 20 minutes before cutting the meat off he bones into taco-ready chunks. Serve with the salsa plenty of hot tortillas.

Link – 

Tom’s Kitchen: Chipotle-Rubbed Grilled Whole Chicken

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11 Surprising Uses for Old Candles

Elisabeth T.

on

11 Surprising Uses for Old Candles

11 minutes ago

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Continued:

11 Surprising Uses for Old Candles

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