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	<title>Northwest Food News &#187; aquaculture</title>
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		<title>High Desert Seafood? A Look at Idaho Freshwater Clams and Mussels</title>
		<link>http://www.nwfoodnews.com/2011/08/05/high-desert-seafood-idaho-freshwater-clams-and-mussels/</link>
		<comments>http://www.nwfoodnews.com/2011/08/05/high-desert-seafood-idaho-freshwater-clams-and-mussels/#comments</comments>
		<pubDate>Fri, 05 Aug 2011 11:00:59 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[clambake]]></category>
		<category><![CDATA[clams]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[freshwater bivalves]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[mollusks]]></category>
		<category><![CDATA[mussels]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6221</guid>
		<description><![CDATA[When Idaho chef, outdoorsman and BW writer Randy King asked if I wanted to tag along on a river-bound food adventure that included clams, crawdads, carp and cattails, I couldn&#8217;t wait. As the citizen of a state bereft of sea breezes and surf, I wasn&#8217;t about to pass on a chance to feed my occasional pangs of coastal envy with a high desert clambake&#8211;no matter how odd that sounded when I said it out loud. I remember seeing bits of broken clamshell scattered through the sagebrush and lava rock of my childhood past, even a few tightly-closed, if tiny mollusks in the sands of mountain streams, but I also seemed to have inherited a mental blind spot when it came to registering those freshwater clams and mussels as food. Growing up, I never heard of a single soul who actually ate one. King had. He assured me, as he and his dad, Larry, slid a boat into the Snake River at Swan Falls on a Sunday morning, that they tasted great, if less salty than coastal clams. &#8220;We found some clams a couple of weeks back,&#8221; King said as he pushed off the dock and began motoring upstream. &#8220;And we&#8217;re going [...]]]></description>
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		<title>Simple Sushi Bar, Nampa</title>
		<link>http://www.nwfoodnews.com/2011/08/04/simple-sushi-bar-nampa/</link>
		<comments>http://www.nwfoodnews.com/2011/08/04/simple-sushi-bar-nampa/#comments</comments>
		<pubDate>Thu, 04 Aug 2011 11:17:59 +0000</pubDate>
		<dc:creator>Tara Morgan</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[Right Column]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Nampa]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Simple sushi]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=6217</guid>
		<description><![CDATA[On the hipster-satirizing sketch comedy show Portlandia, a couple sits down in a restaurant, scans the menu then asks about the chicken. The server rattles off that it&#8217;s a heritage breed, woodland-raised chicken that has been fed a diet of sheep&#8217;s milk, soy and hazelnuts. When the couple asks even more about the fowl&#8217;s rearing, the server returns with a folder containing a snapshot of &#8220;Colin&#8221; the chicken and his life history. When I slid onto a barstool at Simple Sushi Bar in Nampa and asked chef Mike Key where their fish comes from, he told me they receive bi-weekly Fed-Ex deliveries from Hawaii and only serve species designated a &#8220;good choice&#8221; by the Monterrey Bay Aquarium. When I probed further still&#8211;asking, for example, how he knows that their tuna was sustainably pole-and-line caught&#8211;Key pulled out a binder filled with individual tracking numbers documenting how and where each fish was plucked from the water. No joke. While these vignettes are both hilarious and absurd, they hint at a growing consumer trend. Vague labels like &#8220;sustainable&#8221; and &#8220;natural&#8221; no longer suffice; people are demanding specific, accurate info about where their food comes from and how it was raised. And Simple Sushi [...]]]></description>
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		<title>Northwest Sturgeon Decline Mirrors Larger Trend</title>
		<link>http://www.nwfoodnews.com/2011/06/07/northwest-sturgeon-decline-mirrors-larger-trend/</link>
		<comments>http://www.nwfoodnews.com/2011/06/07/northwest-sturgeon-decline-mirrors-larger-trend/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 15:12:36 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[sturgeon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5829</guid>
		<description><![CDATA[SPOKANE, Wash. — Decades of state and federal efforts to recover endangered salmon in the Northwest are well-publicized. What’s less well-known is a project in its infancy—white sturgeon recovery. Scientists only seriously started studying sturgeon in the 1980’s, and concrete information about these fish—and how to care for them in a changing river system—is scarce. World conservation groups report the Northwest is home to one of the last stable sturgeon populations on earth. But as Amanda Loder found out, scientists who work with these fish beg to differ. Sturgeon are really weird fish. They’re throwbacks to a time before dinosaurs. Instead of scales, they’ve got a suit of spiky armor plates lining their backs. Their mouths act like retractable vacuum hoses, sucking-up food from river bottoms. And they get big—up to 20 feet long, and can weigh in at nearly 18 hundred pounds. But after hundreds of millions of years, the sturgeon family is rapidly dying out. Out of nearly 30 species worldwide, only two aren’t considered endangered, threatened, or vulnerable. And one of them—the white sturgeon—lives mainly in northern California and the Northwest. Earlier this spring, fish biologists with various local, state and tribal agencies released nine thousand juvenile [...]]]></description>
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		<title>A Year of Idaho Food Mid Season Update</title>
		<link>http://www.nwfoodnews.com/2011/05/27/a-year-of-idaho-food-mid-season-update/</link>
		<comments>http://www.nwfoodnews.com/2011/05/27/a-year-of-idaho-food-mid-season-update/#comments</comments>
		<pubDate>Fri, 27 May 2011 11:00:42 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[Boise]]></category>
		<category><![CDATA[cheesemaking]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[farmer's market]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food history]]></category>
		<category><![CDATA[foodways]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[sustainable agriculture]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[wineries]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5770</guid>
		<description><![CDATA[Hand: The Year of Idaho Food is nearing it’s halfway mark. A year long collaboration of volunteers, the Year of Idaho Food is designed to collect and catalogue stories, recipes, photographs and videos from any Idahoan willing to share. The project is gathering material from gardeners, farmers, restaurant owners, virtually anyone with a connection to food and agriculture. Hutchinson: We would love to hear from hunters, from anglers, from vegans. Hand: That’s Amy Hutchinson, one of the founders of the Year of Idaho Food. Hutchinson: We’d love to hear from the native population and talking about native foods and the importance to their culture and health. Hand: This broad-ranging conversation is being held online, on a companion website. Hutchinson: That is sort of our virtual table.  It’s an opportunity for us to talk about our recipes and share our potlucks and share the ideas that have brought community members together and then bring the communities in Idaho together around that website table. Hand: Hutchinson says that website table is a place for people to share food-related stories from all over the state. To date, contributors have written about school gardens, the art of ditch digging, water conservation, raising chickens, cooking [...]]]></description>
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		<title>Bringing Sturgeon Back to the Columbia</title>
		<link>http://www.nwfoodnews.com/2011/05/04/bringing-sturgeon-back-to-the-columbia/</link>
		<comments>http://www.nwfoodnews.com/2011/05/04/bringing-sturgeon-back-to-the-columbia/#comments</comments>
		<pubDate>Wed, 04 May 2011 11:00:15 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[Columbia River]]></category>
		<category><![CDATA[Oregon]]></category>
		<category><![CDATA[sturgeon]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=5586</guid>
		<description><![CDATA[Fish researchers affectionately call sturgeons “dinosaur fish.” They’ve swum earth’s rivers for a quarter of a billion years, making them a living relic. But scientists actually know very little about the Columbia River’s white sturgeon population. Yesterday , researchers with the Yakama Nation, the Chelan and Grant County Public Utilities Districts, and a number of other agencies released thousands of juvenile sturgeon into the mid-Columbia River. Fish biologists hope not only to learn more about this ancient fish, but also to recover its declining population. White sturgeons are intriguing fish. Instead of scales, they have spiky suits of armor lining their backs. They can live up to 150 years. And sturgeons get big—often up to ten-or-eleven feet long. But like most animals, they start out small. At around a year old, they’re only about a foot long. You can fit several into a ten gallon bucket. Ambi: Fish flopping in bucket, people talking and laughing. The juvenile white sturgeon release at Wanapum Dam in central Washington was a festive event, with tribal members and scientists carting buckets of fish down to the reservoir. But sturgeon recovery is a complicated issue. They’re not considered a vulnerable species because there’s a healthy [...]]]></description>
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		<title>Idaho Caviar Industry is in the Black</title>
		<link>http://www.nwfoodnews.com/2011/03/04/idaho-caviar-industry-is-in-the-black/</link>
		<comments>http://www.nwfoodnews.com/2011/03/04/idaho-caviar-industry-is-in-the-black/#comments</comments>
		<pubDate>Fri, 04 Mar 2011 11:00:47 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Edible Idaho Radio]]></category>
		<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[beluga]]></category>
		<category><![CDATA[Caspian Sea]]></category>
		<category><![CDATA[caviar]]></category>
		<category><![CDATA[Fish Breeders of Idaho]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Leo Ray]]></category>
		<category><![CDATA[Snake River]]></category>
		<category><![CDATA[sturgeon]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4977</guid>
		<description><![CDATA[Travelers whizzing past Southern Idaho&#8217;s sagebrush desert on I-84 are likely thinking about anything but caviar. Rattlesnakes, lava rocks and the next restroom, sure. But not glistening black beads of high-end sturgeon roe. And yet, just to the south of the highway, often hidden below the rim of the Snake River Canyon, flows its namesake river, home to one of the world&#8217;s oldest living species of vertebrates and one of America&#8217;s newest forms of aquaculture: sturgeon. With fossil records dating back 150 million years, these giant fish are native to the Snake River, but sturgeon farming along its shores is only about 10 years old. In that short time, though, Idaho has become one of America&#8217;s major caviar producers. &#8220;There&#8217;s some of the big mammas ready for caviar,&#8221; says Leo Ray. Ray, an Idaho sturgeon farming pioneer, points just past his shoes as a huge sturgeon silently swims down one of several, 100-foot-long concrete raceways at Fish Processors of Idaho, his fish farm near Hagerman. With spring water, geothermal resources and close proximity to the Snake River, the Hagerman Valley is Idaho&#8217;s fish-farming epicenter, and Ray has farmed species like trout, tilapia and catfish here for decades. Sturgeon is a [...]]]></description>
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		<title>A Year of Idaho Food Kick-Off Luncheon</title>
		<link>http://www.nwfoodnews.com/2011/01/15/kickoff-luncheon/</link>
		<comments>http://www.nwfoodnews.com/2011/01/15/kickoff-luncheon/#comments</comments>
		<pubDate>Sat, 15 Jan 2011 13:42:21 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Left Column]]></category>
		<category><![CDATA[Slide Show]]></category>
		<category><![CDATA[Stories]]></category>
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		<category><![CDATA[aquaculture]]></category>
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		<category><![CDATA[chef]]></category>
		<category><![CDATA[dairy]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[food]]></category>
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		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[sustainable agriculture]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4490</guid>
		<description><![CDATA[Last year, the Idaho legislature passed a resolution in support of Idaho Grown Food. In response, the Treasure Valley Food Coalition dreamed up a grass-roots, year-long project called “2011: The Year of Idaho Food”—which I’ve written about recently in the Boise Weekly —and started working on ways to encourage individuals and organizations to put together their own activities acknowledging and celebrating Idaho food. To that end, the Treasure Valley Food Coalition hosted one of the first official Year of Idaho Food events on January 10 at the Cathedral of the Rockies. Called “An Idaho Lunch: Food for Thought,” the combination lunch and brainstorming session included input from restaurant owners, chefs, farmers and representatives from local and state agencies that are involved, directly or indirectly, in food production. While eating locally grown food prepared by area restaurants Locavore, Bar Gernika, Cafe Vicino, Red Feather and the Modern, participants talked over ways to strengthen Idaho’s food system. After lunch, the various groups shared their ideas. Here are a few of those fledgling ideas: Organize school field trips to local farms so children can see where their food comes from.Promote school gardens to not only provide food for school lunches but as subjects for life science [...]]]></description>
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		<title>The Grub Chronicles:  2011, A Year In Idaho Food</title>
		<link>http://www.nwfoodnews.com/2010/12/29/the-grub-chronicles-2011-a-year-in-idaho-food/</link>
		<comments>http://www.nwfoodnews.com/2010/12/29/the-grub-chronicles-2011-a-year-in-idaho-food/#comments</comments>
		<pubDate>Wed, 29 Dec 2010 12:41:49 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Left Column]]></category>
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		<category><![CDATA[Stories]]></category>
		<category><![CDATA[Year of Idaho Food]]></category>
		<category><![CDATA[2011: The Year of Idaho Food]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[Amy Hutchinson]]></category>
		<category><![CDATA[aquaculture]]></category>
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		<category><![CDATA[BUGS Garden]]></category>
		<category><![CDATA[Diane Norton]]></category>
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		<category><![CDATA[Food Review]]></category>
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		<category><![CDATA[Guy Hand]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[Idaho Division of Tourism]]></category>
		<category><![CDATA[Idaho Photographic Workshop]]></category>
		<category><![CDATA[Janie Burns]]></category>
		<category><![CDATA[local food movement]]></category>
		<category><![CDATA[locavore]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4156</guid>
		<description><![CDATA[(Guy Hand: This story is the first in a weekly series of articles on Idaho food and agriculture I&#8217;ll be writing for the Boise Weekly.  In partnership with Boise State Public Radio, companion Edible Idaho radio shows on the same subject will follow each Boise Weekly story, airing on Fridays and Saturdays beginning in January.  Hope you enjoy this year-long, weekly series.) BOISE: We all know food is a social magnet. It can pull people together like nothing else, especially during the holidays. But two Treasure Valley food activists&#8211;Amy Hutchinson, co-founder of the Boise Urban Garden School, and Janie Burns, farmer and co-founder of Idaho&#8217;s first state-certified poultry processing plant&#8211;are planning to push food&#8217;s natural magnetism through the next year. Hutchinson and Burns are coordinating a grass-roots program called 2011: The Year of Idaho Food designed to bring Idahoans together over food for a full year. Kicking off in January, the Year of Idaho Food will gather food and farm stories from individuals and organizations all over the state, then share them online. &#8220;We&#8217;d love to hear from hunters, from anglers, from vegans,&#8221; Hutchinson says. &#8220;We&#8217;d love to hear from the native population.&#8221; In fact, anyone with Idaho food stories, recipes, [...]]]></description>
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		<item>
		<title>Is Frozen Fish Environmentally Friendly?</title>
		<link>http://www.nwfoodnews.com/2010/12/23/is-frozen-fish-environmentally-friendly/</link>
		<comments>http://www.nwfoodnews.com/2010/12/23/is-frozen-fish-environmentally-friendly/#comments</comments>
		<pubDate>Thu, 23 Dec 2010 11:00:51 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
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		<category><![CDATA[frozen seafood]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=4063</guid>
		<description><![CDATA[SEATTLE &#8211; Many Northwesterners ask a lot of questions before buying their food. Is it local? Is it organic? Is it wild? But when it comes to seafood, they may be missing the most important question for the global climate: is it frozen? John Ryan explains. At Seattle&#8217;s Pike Place Market, a historic sign on top of the main building says, &#8220;Meet the Producer.&#8221; But that&#8217;s not so likely any more, with much of the produce coming from far away. Fishmongers: &#8220;Three-quarter pound sockeye!&#8221; Those are fishmongers at the Pike Place Fish Company as they toss a customer&#8217;s order of salmon through the air. I spoke with their assistant manager, Sam Samson. Ryan: &#8220;Where is your salmon from?&#8221; Samson: &#8220;Alaska and Alaska and Alaska. We&#8217;re selling frozen sockeye salmon from Kodiak. I&#8217;d love to say Washington, believe me.&#8221; Samson likes supporting local producers, and he likes satisfying customers who want fresh, local seafood. But a few blocks up Pike Street, a global conference full of government and industry types concerned with seafood is learning that fresh and local might be overrated when it comes to fish. Tyedmers: &#8220;In many cases, your better choice overall, from an environment or energy-related perspective, [...]]]></description>
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<enclosure url="http://indemand.nwpr.wsu.edu/NWPR/HomepageArticles/audio/122210FishFlyingFeature.mp3" length="2380904" type="audio/mpeg" />
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		<title>How Will Seafood Fare With Global Warming?</title>
		<link>http://www.nwfoodnews.com/2010/09/20/how-will-seafood-fare-with-global-warming/</link>
		<comments>http://www.nwfoodnews.com/2010/09/20/how-will-seafood-fare-with-global-warming/#comments</comments>
		<pubDate>Mon, 20 Sep 2010 12:29:24 +0000</pubDate>
		<dc:creator>The Northwest News Network</dc:creator>
				<category><![CDATA[Food Bites]]></category>
		<category><![CDATA[aquaculture]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[global warming]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shell fish]]></category>
		<category><![CDATA[Washington]]></category>

		<guid isPermaLink="false">http://www.nwfoodnews.com/?p=3426</guid>
		<description><![CDATA[SEATTLE – Baby oysters could be the “canaries in the mine shaft” for another dimension of global warming. That from Northwest scientists who are studying how the oceans suck in excess carbon dioxide from the atmosphere. The process changes seawater chemistry &#8212; locally and globally. Correspondent Tom Banse reports on an experiment now underway in Seattle to find out which sea critters can or can’t cope. You can think of Paul McElhany’s lab as an ocean time machine. Paul McElhany: “In one of the tanks we’re simulating pre-industrial conditions, before people started burning fossil fuels&#8230;” McElhany is a federal biologist working at the Northwest Fisheries Science Center in Seattle. Paul McElhany: “This tank here is the current, where we are now.” Multicolored tubes and pipes lead every which way in the cramped aquatic lab. The researcher controls his time machine by bubbling carbon dioxide into seawater at different concentrations. Sound: (burbling) Paul McElhany: “The next tank over we’re setting conditions of a doubling of the current CO2 levels which the models that have been done project we’ll reach by 2100, by the end of the century or before.” There’s one additional setup with an even worse scenario. McElhany explains the [...]]]></description>
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