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Carbon Emissions Are Higher Than Ever, and Rising

Mother Jones

Yesterday was a good day for the climate movement, as over 300,000 people—according to the event’s organizers—descended on Manhattan for the biggest climate change march in history. The record-breaking turnout was a powerful sign that climate change is gaining traction in mainstream consciousness.

But even as the marchers were marching, new science was released that underscores how just how little time the world has left to break its addiction to fossil fuels. Global carbon emissions are the highest they’ve ever been, and are on the rise, according to a new climate study published in Nature Geoscience over the weekend.

The study totaled global carbon emissions from fossil fuel combustion and cement production—which together account for over 90 percent of total emissions—and found that they rose 2.3 percent in 2013 to their highest level ever recorded, approximately 36.1 metric gigatons.

Emissions have been on the rise for decades, setting a new record almost every year. The rate of emissions growth has increased since the 1990s—when it was 1 percent per year—to the last decade, when the average annual growth rate has been around 3 percent. The rate of growth in 2013 was actually slower than in 2012, the study found, reflecting energy efficiency improvements in the US and Europe that have reduced the amount of carbon emitted per unit of GDP. But that obscures increasing rates of growth in emissions from China and India. Globally, greenhouse gas emissions are still on pace to trigger what scientists say could be a catastrophic amount of warming, said Pierre Friedlingstein of the University of Exeter, the study’s lead author.

“China will be twice as much in 10 years,” Friedlingstein said. “We need to change the trend. There’s a need to reduce emissions in every country.”

Which brings us to the really unsettling part of this report—its attempt to pin down exactly how long we have to make that happen. Climate scientists often talk about a carbon “budget,” which is the total cumulative emissions that will lead to a specified level of global warming. To have a better-than-even chance to stay within a 3.6 degree Fahrenheit increase over 1990s temperatures, the international standard for a reasonably safe level of warming, our global carbon budget is 3,200 gigatons. Since the Industrial Revolution, we’ve used up about two-thirds of that. On our current path, the study finds, we’ll use up the rest in just the next 30 years.

In other words, if the emissions trend isn’t reversed before 2045, we would have to drop immediately to zero carbon emissions on the first day of 2046. Since an instantaneous gearshift like that is obviously impossible, there’s a need to bring emissions under control in the short term. That way we can stretch the “budget” for many more years and not face a choice between catastrophic climate change or a plunge into the Dark Ages.

We’ll get an updated sense of how serious world leaders are about that goal at tomorrow’s United Nations climate summit, which is meant as a curtain-raiser for major international climate negotiations next year in Paris.

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Carbon Emissions Are Higher Than Ever, and Rising

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Tom’s Kitchen: Now Is the Time of Gazpacho

Mother Jones

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Gazpacho can be a drag: dull and savoring of the refrigerator. That’s because its essential ingredients—tomatoes, cucumbers, sweet peppers—are too often mass-produced and hauled in hundreds of miles from God knows where. However, when those hot-weather staples are in season and grown by talented farmers in your region—or better, in a nearby garden—gazpacho can be a revelation: vibrant, zippy, and as fresh as a sun-baked veggie patch.

Here in central Texas, it’s gazpacho time. My own tomato plants are towering and healthy, but a diabolical squirrel is helping itself to all the big ones, leaving me with just cherry tomatoes—delicious, but not right for the gazpacho blender. As for sweet peppers, mine aren’t quite ready yet. I did grow some fabulous cukes, though. So I headed over to Austin’s glorious Boggy Creek Farm, now in the midst of an epic tomato harvest, to fill out my gazpacho larder.

Now, my gazpacho mojo hit a snag a few years ago when a close friend dismissed a batch I had whipped up with a soul-crushing assessment: “salsa in disguise.” I realized my mistake: not enough cucumber and sweet pepper, and too much hot chile pepper. Since then, I’ve been using one medium-sized cucumber and one sweet pepper each for every five medium-sized tomatoes. As for hot pepper, I usually reserve it for garnish, in the form of a few chile flakes. These days, my gazpacho tastes like a summer garden in a bowl, not something you want to plunge a chip into. For a slightly spicy and ligher—but still un-salsalike—version, check out the one I came up with last year.

Essential gazpacho gear.

Gazpacho
(Serves two)

5 medium-sized tomatoes, coarsely chopped
1 medium cucumber (if it’s super-fresh, no need to peel), coarsely chopped
1 medium (or too small) sweet pepper, seeded and coarsely chopped
1 clove garlic, crushed
1/3 cup extra virgin olive oil
1 slice of good rustic day-old bread, toasted and torn into pieces
Sherry vinegar, one splash at a time, to taste
Sea salt and black pepper, to taste

Garnish
Extra virgin olive oil
Something green, like chopped parsley and/or garlic chives
Crushed red chile flakes
A few coarsely chopped cherry tomatoes (optional)

Place the chopped tomatoes, cucumbers, peppers and garlic into a blender, along with the olive oil, a good dash of vinegar, and a healthy lashing of salt and pepper. Blend until smooth. Taste. Add more vinegar and salt if need.

To serve, divide into two bowls (there may be a bit leftover). Give them a drizzle of olive oil and top with remaining garnishes.

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Tom’s Kitchen: Now Is the Time of Gazpacho

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