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Aussie Government Broadcaster Gives Climate Skeptics Airtime — Watts Up With That?

Guest essay by Eric Worrall h/t Judith Curry (one of the guests): The ABC, Australia’s government owned media outlet, has dedicated an entire Science Show program, including a star cast of climate skeptics, to exploring why some politicians and academics dispute the alleged climate consensus. Has ‘denying’ won? Saturday 24 June 2017 12:05PM (view full […]

via Aussie Government Broadcaster Gives Climate Skeptics Airtime — Watts Up With That?


The madness of the #ParisAgreement on climate

… it will build no further wind turbines owing to their excessive infrastructure costs and their destabilising effect on the grid.

Watts Up With That?

Guest essay by Iain Aitken

The December 2015 COP21 Climate Conference in Paris, in which 40,000 delegates from 196 countries flew in (and imagine the carbon dioxide emissions all that travel created) and finally agreed an ‘historic’ document that legally committed nobody to any carbon dioxide emission reductions, simply repeated the failure of the Lima conference of the previous year and Copenhagen before that. These conferences are wasteful and pointless charades, being cynically designed to give the public the impression that the politicians are actually serious about ‘saving the planet’. The Paris deal, in particular, allowed nations to set their own voluntary carbon dioxide targets and policies without any legally binding caps or international oversight.

To achieve the goal agreed in Paris of a maximum 2C increase in global temperatures above pre-industrial levels has been estimated to have a global cost of $17 trillion by 2040 (about 800 times

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One graphic $ays it all: Who actually paid in to the Paris Green Climate fund?

fallow the money

Watts Up With That?

Yeah, this is why President Trump said 

“We will cease honoring all non-binding agreements”, and “we will stop contributing to the green climate fund”.

“I can not in good conscience support a deal that harms the United States”.

“The bottom line is that the Paris Accord is very unfair to the United States”.

“This agreement is less about climate and more about other countries getting a financial advantage over the United States”.

The United States contributed $1 billion to the global Green Climate Fund, but the world’s top polluters contributed nothing, David Asman reported.

via Fox news here

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Tulipmania (again!)

Nice story



This is the Semper Augustus, a remarkable tulip of the 17th Century which fueled the world’s first love for the exotic and magical bulb. My recent visit to the Keukenhof gardens indicates flower lovers still lust after its charm. So do I.


Several years ago, I got caught up in the story of the tulip. Way back in 1554, an ambassador to Turkey sent some bulbs and seeds back home. These found their way into Vienna and then into the Low Counties. It took the careful work of Carolus Clusius (a botanist at the University of Leiden) to cultivate and catalog those bulbs that could tolerate the local conditions and soon tulips were popular. Newly independent Holland had a unique flower and it soon became a luxury item. More and more fantastic species were developed. The most sought after tulips actually suffered from a virus that broke the colors…

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Cugir Cugir-Kudschir-: can vásár.1903
Kudsir: landscape reklámmal.1908
Kudsir iron factory vizmedence.1909
Cugir: Hunedoara county, city Saxon district.


Kudzsir-Kudschir-Cugir:heti vásár.1903 Kudzsir-Kudschir-Cugir:heti vásár.1903

Kudzsir:látkép.1908 Kudsir:látkép reklámmal.1908

Kudsir:vasgyári vizmedence.1909 Kudsir:vasgyári vizmedence.1909

Kudzsir:Hunyad vármegye,szászvárosi járás. Kudzsir:Hunyad vármegye,szászvárosi járás.

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Examining the Carbon Dioxide Cycle

Povestea codoiului continuă. Comentariile postului sunt mult mai gingașe

Watts Up With That?

Guest essay by Ronald R. Cooke


In high school and college I did reasonably well in the physical sciences: chemistry, physics and geology. From these studies one can learn that carbon (C) is an element, is widely available throughout our universe, is chemically active (which means many inorganic and organic compounds include carbon), is present in the atmosphere as carbon dioxide, is present in all natural fresh and ocean water, is a component of rocks (such as limestone), is a primary element of buried organic materials (including hydrocarbon deposits of oil, coal and natural gas), and is a very important element of the human body (about 18.5% of the elements in our body by mass). In fact, all life on this planet is based on hydrocarbon compounds which include carbon, hydrogen and oxygen.

By contrast, carbon dioxide (CO2) is a colorless, tasteless and odorless gas that occurs naturally everywhere…

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Craziest protest signs from the People’s #climatemarch

Watts Up With That?

Ah, the stupid, it burns like a magnesium flare.

Here’s a collection of some of the most zany, crazy and interesting signs, tweets, and photos from the “People’s Climate March” going on today. To understand what you are about to see, view their game plan first:

This post will be updated through the day.

Ok here we go…who says a college education isn’t worth anything today?

BTW this photo below looks to be in Dallas, on the “grassy knoll” in Dealy plaza…maybe they don’t realize the symbolism of standing there with this sign, maybe they do, and that’s their point. Either way – bizarre.


Polar bears and swamp things…RESIST!

I’m guessing bust…

Maura Healy, attorney general for Massachusetts part of #exxonknew

Sheldon Whitehouse – Mr. #exxonknew

Hmm, I see a visit from the secret service in her future.

I’m guessing this burned some eyballs…

UPDATE: 4/30/17:

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Imagini de epocă din România, în arhiva revistei LIFE (X)

Arhiva mea de presă

Piața Palatului, în februarie 1940. Foto: Margaret Bourke-White, LIFE Piața Palatului, în februarie 1940. Foto: Margaret Bourke-White, LIFE

Târg de vite la Onești, în 1964. Foto: Carl Mydans, LIFE Târg de vite la Onești, în 1964. Foto: Carl Mydans, LIFE

Etnici turci, în Dobrogea anului 1938. Foto: John Phillips, LIFE Etnici turci, în Dobrogea anului 1938. Foto: John Phillips, LIFE

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#tags and @tags in WorkFlowy


You can now add #tags and @tags to your WorkFlowy document. This makes organizing things much easier, especially when your WorkFlowy document starts to get large. Type ?#? before any word, like ?#loveit? and then when you click on that tag, it will display only items containing that tag. Click the tag again, and it?ll remove the search.

Want some suggestions on how to use tags? Here you go:

  • When will you do stuff? Use #now for stuff you want to do today, and #soon for stuff you want to do in the next week or so.
  • Who?s doing what? Use @Name tags to keep track of who?s doing what.
  • What?s the priority? Use #important for things that will make a big difference and #urgent for stuff that?s time sensitive.
  • How long will this take? Use #small, #medium and #large to keep track of the size of the things you?re…

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What was English food like 1000 years ago?

What was English food like 1000 years ago? by Stephen Tempest

Answer by Stephen Tempest:

Quite a lot is known about what kinds of food were eaten in England a thousand years ago. However, the details of how the food was prepared and cooked are much less clear. There are few or no surviving recipes or cooking instructions.

It should be noted that food was much more seasonal than modern people are accustomed to. There was no refrigeration, no greenhouses, no large-scale imports. Milk was usually only available in spring; vegetables in summer, meat in winter. Grain, because it can be kept without spoiling year-round, was by far the most important source of nutrition.

The main component of the Anglo-Saxon diet, for those who could afford it, was bread. Poorer people might eat grain in the form of gruel instead, since grinding the grain to flour and baking it into bread both required expensive capital equipment that they might be unable to afford.

Wheat was the preferred grain used to make flour; barley was considered second-best and rye and oats were rarely used. Most villages grew several types of grain each year, in case a blight destroyed one of the crops. In bad years dried beans or peas might also be ground up to make flour.

Loaves were usually round and flat, and quite coarse and heavy by modern standards. Grain was ground to flour in watermills, which were a relatively recent innovation in late Anglo-Saxon England, but one which spread rapidly — there were over 5,000 of them in the country by 1086, pretty much one for every substantial village.

Bread could be eaten with butter or cheese, or dipped into a vegetable broth to soften it.

Vegetables were also a staple item of the diet: often simmered in a pot along with grain as a thickening agent to make a broth. Beans, peas, onions, leeks, celery, radish, carrots, parsnips, shallots, lettuce and cabbage were all grown in vegetable gardens. The Anglo-Saxons did not have potatoes or tomatoes, which came from the Americas in the 16th century. They also did not have spinach, cauliflower, runner beans or brussels sprouts, which were all introduced to England later.

Flavourings and seasonings included garlic, mint, parsley, dill, chervil, coriander, cumin, bay leaf and poppy.

Imported spices were also used, but not in the quantities that would be known in later centuries. The most prized possession of the monk and historian Bede was a small bag of pepper, presumably brought overland to England all the way from Pavia in Italy, and before that by a Venetian galley from Egypt or Syria, and before that by a merchant caravan or Arab trading ship all the way from the Indies. It had probably passed through many different hands before ending up in Jarrow in Northumbria.

Fruit was also an important part of the diet judging from the number of fruit pips found by archaeologists in middens and refuse heaps. Apples, pears, plums, figs, quinces, peaches and mulberries were all grown. So were various types of nuts.

Meat was eaten fairly often, but still seems to have been regarded as something of a treat for special occasions. Roast beef, from cows, was the most expensive and high-status meat. Pork, ham and bacon from pigs came second. Mutton from sheep was disliked, and considered food fit for slaves and thralls to eat while their betters dined on beef.

In an era before refrigeration, bacon and ham were preserved by hanging them in the rafters of the house to be smoked. Pigs were allowed to roam free in the forests outside the village, feeding on the naturally-occurring nuts and forage there, and most were rounded up and slaughtered for meat as winter approached.

Hunting also provided some food, mostly for the wealthy: deer, boar and hare were hunted or snared for their meat. Wild birds might also be caught using nets or hawks.

Poultry was also eaten, but was regarded as something of a luxury: chickens were kept primarily for their eggs, not meat. Hens, ducks, geese and even pigeons might be kept.

Fresh-water fish formed a significant part of the diet in some places. Wooden weirs were built across rivers to trap the fish. Pike, minnows and trout were caught, as were eels and lampreys. Sea fish were also caught by men going out in small rowing boats, though this was less common: herring, salmon and sturgeon. Some people hunted whales or dolphins. Shellfish, crabs and lobsters were also trapped or gathered.

Beer and ale were the most common drinks: low in alcohol content, and with a short shelf-life. Hops were not yet in use to flavour beer or prolong its life. Beer often had to be strained through a sieve before drinking!

Wine was more rare: grapes could be grown in Anglo-Saxon England, but only in sheltered southern locations. (The Domesday Book counted 38 vineyards in England, mostly small.) Like the beer, wine had to be drunk fairly quickly after its making; this was before the era of glass bottles and corks.

The alcoholic beverage of choice for those able to afford it was mead, made from fermented honeycombs. It was very sweet, but more importantly very high in alcohol content compared to the other drinks available. Kings and the heroes of legend were depicted as drinking mead in their great feasts.

There was no tea and no coffee.

There was no sugar either. Honey was used as a sweetener, but it was very expensive, to the degree that it was sometimes used in lieu of currency. Most honey was probably used to make mead.

As for cooking methods, as mentioned before not much is known beyond the basics.

Most cooking was done over open wood fires, and large joints of meat were probably spit-roasted. The Bayeux Tapestry shows meat being prepared both as a large roast being turned on a spit, and smaller pieces of meat, possibly rabbit, on individual skewers.

For smaller pieces of meat, grain and vegetables, a cooking pot was used. The pot might be metal or clay, and was either put directly on the fire or heated stones from the fireplace might be dropped into the pot. The Anglo-Saxon word briw, meaning 'broth' or 'stew', was used to describe meals prepared in this way. It seems that for poor people this was the standard diet; a broth, mostly of mixed vegetables (beans, peas, root vegetables), with bread dipped in it.

Ovens for baking bread were expensive, and only the wealthy had one. Poor people seem to have baked bread in a covered pan or under an upturned pot placed on a heated stone.

Famine was an ever-present danger in Anglo-Saxon England. Skeletal analysis shows widespread malnutrition among large segments of the population, while more serious crop failures could cause widespread death. However, the diet was healthy in other respects; the same skeletons show little evidence of tooth decay or deficiency of vitamins C (scurvy) or D (rickets).

What was English food like 1000 years ago?