Eight leading scientific organizations released a document yesterday that calls for the next presidential administration and Congress to better protect the nation from the impacts of severe weather and climate change. 

The document, provided to the campaigns of John McCain and Barack Obama, outlines specific steps to strengthen science and help national and local decision makers. 

The eight prestigious organizations include the University Corporation for Atmospheric Research, American Meteorological Society, Weather Coalition, American Geophysical Union, Consortium of Universities for the Advancement of Hydrologic Science, National Association of State Universities and Land-Grant Colleges, Consortium for Ocean Leadership and Alliance for Earth Observations. Collectively they represent thousands of scientists, technology specialists, public policy analysts and other experts. 

“With more than a quarter of the U.S. gross national product (over $2 trillion) sensitive to weather and climate, these events substantially impact our national health, safety, economy, environment, transportation systems and military readiness,” the document states. “All 50 states are impacted by these events, and many of these events will be exacerbated by climate change.” 

“Our concern is that our nation is not prepared for severe weather or climate change because of declining budgets and lack of attention to these threats over the past few years,” says UCAR vice president Jack Fellows. “We should improve our ability to respond to severe weather events and prepare for the impacts of climate change that will undoubtedly occur over the next several decades. Decision makers need information on how climate change will affect their local areas, but we are hampered by a lack of funding, observations and computing power to provide information at this local level.” 

The document’s five recommendations are: 

1. Observations. Fully fund the nation’s Earth observing system from satellite and ground-based instruments as recommended by the National Research Council.
2. Computing. Greatly increase computing power available for weather and climate research, predictions and related applications.
3. Research and Modeling. Support a broad fundamental and applied research program in Earth sciences and related fields to advance present understanding of weather and climate and their impacts on society.
4. Societal Relevance. Support education, training and communication efforts to use the observations, models and application tools for the maximum benefit to society.
5. Leadership and Management. Implement effective leadership, management and evaluation approaches to ensure these investments are done in the best interest of the nation.

The plan is estimated to cost roughly $9 billion above the current federal investments being planned for 2010–2014. The full transition document, “Advice to the New Administration and Congress: Actions to Make Our Nation Resilient to Severe Weather and Climate Change,” can be found here. 

“Given the costs of weather and climate disasters, we believe these are wise and critical investments,” says John Snow, cochair of the Weather Coalition and dean of the College of Atmospheric and Geographic Sciences at the University of Oklahoma. 

Editor’s Note: OrganicAuthority.com publishes environmental news so organic consumers have access to the latest information on climate change and other threats. You can view similar posts by visiting the Environment Section of our blog.

A hotter planet could lead to more violence, according to Craig Anderson, PhD, a professor of psychology at Iowa State University. 

Studies show warmer temperatures have been associated with increased irritability and aggressive behavior, he told attendees over the weekend at the Annual Convention of the American Psychological Association. 

Dr. Anderson presented data from the last 50 years, which showed murders and assaults go up in the summer months. He also discussed how global warming could create a dramatic shift in the availability of resources in certain areas. 

“If temperatures keep rising,” he said, “we can expect to see increased violence on the list of negative social consequences of global warming.” 

In another presentation, psychologist Frances Kuo, PhD, an associate professor at the University of Illinois at Urbana-Champaign, presented evidence from several international studies that showed nature deprivation may lead to social, psychological and physical breakdown in humans. 

Editor’s Note: OrganicAuthority.com publishes environmental news so organic consumers have access to the latest information on climate change and other threats. You can view similar posts by visiting the Environment Section of our blog.

With climate change in the news and on people’s minds, psychologists have been studying human behavior and attitudes to determine the psychological changes that may result from a hotter planet and what best motivates us to conserve. 

In sessions held Friday and Saturday at the Annual Convention of the American Psychological Association, researchers looked at ways psychology can contribute internationally to addressing climate change. 

“Psychologists need to examine the attitudes and behaviors in the wider context of beliefs about environmental and social change,” said David Uzzell, PhD, a professor of environmental psychology at the University of Surrey in England. 

Paul Stern, PhD, of the National Research Council, encouraged the development of an international agenda for psychology and climate change. Ellen Matthies, PhD, an associate professor at Ruhr-University Bochum in Germany, provided an overview of European studies that examined how to change problematic behaviors associated with energy use, consumption and driving. 

In a far-reaching look at what Americans think about climate change—and what they want done about it—Jon Krosnick, PhD, a professor at Stanford University, presented findings from a series of national surveys he has conducted over the last 10 years. In one, he found that the more people knew about climate change, the more concerned they were about it. 

“This was especially true for respondents who described themselves as Democrats and those who said they trusted scientists,” Dr. Krosnick said. “But for Republicans and those who had little trust in scientists, more knowledge did not mean there was more concern.” 

Editor’s Note: OrganicAuthority.com publishes environmental news so organic consumers have access to the latest information on climate change and other threats. You can view similar posts by visiting the Environment Section of our blog.

Summer in Australia means outdoor entertaining that combines delicious food, great wine and a unique al fresco ambiance.   

The cuisine is a flavor fusion that merges ethnic tastes into something deliciously different. One great example: yesterday’s recipe for Dukkah Bread Dipper, whose ingredients should be readily available at natural and organic food stores.   

Here are some outdoor entertaining and decorating ideas from McWilliam’s Wine, one of Australia’s most prestigious, award-winning wineries:   

• Scatter appetizer platters around the entertaining area. Guests will move around the yard to sample everything and keep the party going. 
• Lay low. Don’t worry about being over-the-top impressive. Your guests will be much more comfortable and at ease if you keep things simple. 
• Pair wines with foods at each station. Place white wines and ice in galvanized buckets or other large containers to chill. Large planters work well, too. Don’t forget to have corkscrews in each area. 
• Place potted plants and flowers in simple terracotta pots. No fancy arrangements are necessary; just choose simple, but sturdy, flowers to avoid wilting when it’s hot outside. Bunches of baby’s breath can be very striking in galvanized buckets. 
• White candles set into planters and pots are a striking touch after sunset. Surround them with small stones, and add a little water for a beachy feel. 
• Don’t forget the music. Whether you opt for an MP3 player or live entertainment, it will help set the mood. 
• Colorful edible flowers add a summery touch to any party. Just make sure the flowers you choose are truly edible. Some simple additions: nasturtiums, roses and marigolds. 
• Send guests home with homemade party favors. We know your guests will be addicted to the Dukkah Bread Dipper, so make a large batch, and package it in small, decorative containers. Give one to each guest as you say goodnight.

Dukkah (pronounced Dok-ka) is an Egyptian blend of chopped nuts, seeds and Middle Eastern spices. Sometimes spelled Dokka or Dükkah, it usually tops fresh bread that has first been dipped in olive oil. You can also use the dry blend as a replacement for bread crumbs when preparing proteins like poultry, lamb, fish and seafood.

Our weekend recipe is a delicious appetizer that’s perfect for summer entertaining. Serve the dukkah and olive oil in separate decorative bowls, surrounded by cubes of fresh bread. Instruct your guests to dip the bread into the olive oil and then into the dukkah.
 
Prep time is 10 minutes; cooking time is another 10 minutes. All of the ingredients should be available at your local natural and organic food store. Pair this appetizer with a chilled  Chardonnay.

Dukkah Bread Dipper

Makes about 1½  cups

1/4 cup sesame seeds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
1 cup roasted, salted pistachio nuts
1½ teaspoons sea salt
Freshly ground pepper to taste
Crusty French or sourdough bread cubes
Top-quality olive oil
 
Place sesame seeds in small skillet. Cook over medium-low heat, stirring frequently, until golden brown and fragrant; remove from skillet.
 
Repeat with coriander seeds, then cumin seeds; let cool.
 
Place pistachios, seeds, salt and pepper in blender or food processor, and process until all ingredients are the texture of coarse crumbs.
 
Serve with bread cubes and olive oil for dipping.
 
Note: May be stored for up to 1 month in a tightly covered container.
 
Recipe and photo courtesy of McWilliam’s Wine

If you’re a regular at your local organic coffee shop, here’s a great way to reduce your impact on the environment: Bring your own mug.

As environmental activists Kim McKay and Jenny Bonnin state in their excellent resource book, True Green: 100 Everyday Ways you Can Contribute to a Healthier Planet, it’s time to dispense with the disposables.

“Life-cycle analysis of the energy and waste from producing, transporting and disposing of cardboard or polystyrene cups shows the ceramic mug to be far more eco-efficient—even taking into account the water needed to wash it between uses,” note the authors, the forces behind Clean Up the World.

A ceramic mug, on the other hand, can be used some 3,000 times, they note, creating “30 times less solid waste and 60 times less air pollution than using the equivalent number of cardboard cups.”

Baristas seldom object to serving you in your own mug, McKay and Bonnin say. After all, their establishments save money, too!

My mother doesn’t buy ground beef—organic, natural or other.

It’s not because she’s a vegetarian or never makes a pot of meatballs. Rather, she has never liked the quality of the ground beef available in supermarkets.

When she wants to make burgers, she buys a few pounds of chuck and pulverizes it herself using my grandmother’s old electric grinder—a 1950s-era relic that was built like a Panzer and continues to work like a dream. It’s similar in design to modern machines like the Northern Electric Meat Grinder or Panasonic Heavy Duty Meat Grinder (right), but I guarantee it weighs substantially more (think carburetor).

Grinding your own meat—and cleaning your machine with a microbiologist’s diligence—is one way to avoid E. coli contamination. The U.S. Department of Agriculture offers these additional tips on meat safety:

• Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills.
• Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products, and cooked foods.
• Consumers should eat ground beef or ground beef patties only when the meat has  been cooked to a safe internal temperature of 160° F.
• Color is not a reliable indicator that ground beef or ground beef patties have been cooked to a temperature high enough to kill harmful bacteria like E. coli.
• The only way to be sure ground beef is thoroughly cooked is to use a thermometer to measure internal temperature.
• Refrigerate raw meat and poultry within two hours after purchase or one hour if temperatures exceed 90°F. Refrigerate cooked meat and poultry within two hours after cooking.

If you have additional questions, call the USDA Meat and Poultry Hotline: 888-MPHOTLINE.

Suggested Reading

• Whole Foods Market Extends Recall on Fresh Ground Beef
• Why I’m Not Craving a Burger

And the hits just keep on comin’…

As reported yesterday, Whole Foods Market is dealing with a multistate recall of Coleman Natural Beef, which was processed by Nebraska Beef—a company that has been cited numerous times for sanitation and food-safety violations.

It should be noted, however, that Coleman sold its fresh beef business to Meyer Natural Angus in June, but the latter is still allowed to used the Coleman Natural and Coleman Organic fresh beef names. 

Coleman representatives state: “After the sale, all beef production from the Coleman plants in Colorado was moved to a different processing facility…Coleman Natural Foods continues to own and produce all other products packaged under the Coleman brand except fresh beef.  We continue to produce our fresh chicken, fresh pork and further prepared items, such as hot dogs, sausage, bacon and deli meat. None of these items are affected by the recall.

“Food safety and humane treatment of animals are two things that we take very seriously at Coleman Natural Foods. As leaders in the natural and organic meat industry, we take pride in our superb track record for food safety and animal welfare.”

And we have another recall to report: Yesterday,  Renna’s Meat Market in Fresno, Calif., recalled  approximately 780 pounds of ground beef products that may be contaminated with E. coli. The following products are subject to recall:

• Various sizes of ground beef products bearing the establishment number “EST. 27365” inside the USDA mark of inspection. These food service products were intended for restaurant use.
• Various sizes of custom ground beef products wrapped in unmarked butcher paper with no label. The products were custom orders from the establishment’s retail operation and do not bear the establishment number or USDA mark of inspection.

The beef was distributed to restaurants and sold to consumers in the Fresno area. The recalled products were packaged Aug. 1–8, and consumers may have purchased them Aug. 5–9.
 
While there are no reports of illnesses, anyone with signs or symptoms of foodborne illness should consult a medical professional. Also check your refrigerator and freezer; discard affected products or return them for a refund.

Last Friday, Whole Foods Market announced a voluntary recall in select states of the fresh ground beef it sold between June 2 and Aug. 6. The company was concerned the beef may be contaminated with E. coli.

Yesterday, Whole Foods extended its recall to include Colorado, Kansas, New Mexico and Utah.

The beef in question came from Coleman Natural Beef (now owned and operated by Meyer Beef). Coleman used a company called Nebraska Beef for processing.

On Friday, Nebraska Beef issued a USDA Class 1 recall of 1.2 million pounds of beef because of possible E. coli contamination. At the time, Whole Foods reps said only a very small percentage was destined for its stores, with the vast majority headed for other retailers.

State health departments in Massachusetts and Pennsylvania had linked illnesses to nine Whole Foods Market shoppers. States now affected by the recall include Alabama, Colorado, Connecticut, Florida, Georgia, Illinois, Kansas, Kentucky, Maine, Maryland, Massachusetts, Michigan, Minnesota, Missouri, Nebraska, New Mexico, New Jersey, New York, North Carolina, Ohio, Rhode Island, Pennsylvania, South Carolina, Tennessee, Utah, Virginia, Washington, DC and Wisconsin.

Whole Foods Market asks customers who purchased ground beef between June 2 and Aug. 6 (including meat stored in the freezer) to dispose of it and return to the store with the packaging or receipt for a full refund.

According to the Washington Post, Nebraska Beef is one of the country’s largest meatpackers, and this is the second outbreak linked to the company in the last few months. The Post also reports that Whole Foods execs didn’t know Coleman’s beef was processed at Nebraska Beef, which has a history of sanitation and food-safety violations.

“Nebraska Beef, which continues to operate,” Post reporters write, “had already been under close scrutiny by the U.S. Department of Agriculture since late June.”

Many have criticized the USDA for laxity in dealing with the company.

Photo courtesy of Whole Foods Market

In May, our organic blog reported on the American Institute for Cancer Research’s recommendations on slashing red meat consumption and the risks of grilling foods. The AICR was especially concerned about the link between processed meats and colorectal cancer risks. 

Now, the institute finds itself in a “furious PR battle between two conflicting interest groups.”

What follows is the AICR’s official statement, in its entirety, on how its research has been interpreted and publicized. 

 “The Physician’s Committee for Responsible Medicine (PCRM), an anti-meat advocacy organization, is using the AICR report’s conclusions to bolster its campaign to get all processed meats out of U.S. schools. AICR is not affiliated with PCRM or this campaign. 

“The American Meat Institute (AMI) has responded with a statement that attacks the AICR report by recycling the misleading arguments AMI first made when the AICR report was published in November of last year. 

“Here’s the science behind all that spin:  

“The AICR expert report was an international five-year project that involved the work of nine independent teams of researchers, hundreds of peer reviewers and a panel of 21 world-renowned experts. In preparing this comprehensive, objective and transparent report, evidence from over 7,000 studies on all aspects of cancer risk was reviewed; the report contains the experts’ assessment of the results of this research in a list of 10 clear recommendations to lower cancer risk. These recommendations deal with body weight, physical activity and the overall shape of the diet. 

“The expert panel did not issue a recommendation unless the epidemiological data was clear, consistent and supported by strong laboratory evidence. 

“Among the panel’s recommendations: Limit consumption of red meat to 18 ounces (cooked) per week. But according to the report: ‘The evidence on processed meat is even more clear-cut than that on red meat, and the data do not show any level of intake that can confidently be shown not to be associated with risk.’ 

“This does not suggest, however, that an occasional hot dog at a ballgame, or a slice of ham at Easter, will cause colon cancer. What the evidence does show is that making processed meats an everyday part of the diet, as many Americans do, poses clear and serious risks. That is why AICR now recommends avoiding hot dogs, sausages, bacon, ham, cold cuts and other processed meats. 

“The AMI statement contests this recommendation, citing alternate conclusions that were reached by a review of the evidence that was commissioned by AMI. Such an ad hoc literature review, paid for by an interested party and conducted by two scientists alone, lacks the scope, objectivity and rigor of which the AICR expert report is a model. 

“We at AICR wish the multibillion-dollar meat industry would take the money it uses to attack the objective conclusions of independent experts and devote it to researching why diets high in processed meats are so consistently associated with troubling increases in colorectal cancer risk. With such efforts, it may prove possible to isolate the particular cause or causes and make processed meats safer. 

“In the meantime, no amount of meat-industry spin can change the fact that the exhaustive AICR report has been embraced by the international scientific and medical community and represents overwhelming scientific consensus.”