Global Climate Change News

Wednesday, December 28, 2011 – Global climate change is a topic of growing concern with people around the world more and more during the last few years. The global warming facts being portrayed on the news has left many readers with unanswered questions concerning the truth of climate change and global warming. For many people there is no doubt global climate change is a current fact of life on planet Earth. Just ask people in areas around the world where drought is a growing problem or the local climate has shifted noticeably. These people are currently dealing with growing problems that appear to have no easy solution.

There is growing evidence every day of the reality of climate change, even while belief in global warming continues to waver in many people around the world. Climate change and global warming are at this point in human history a fact of life for many people around the Earth. Yes, global climate change is certainly a natural event on planet Earth. It would be better to error on the side of caution, by planning for the worst, while hoping for the best in these matters. We can argue about the possible causes of climate change and global warming, once we have a look at all of the possible evidence for global climate change, and found a few solutions to help solve the problems associated with global warming and climate change.

There is a decided lack of concrete global climate change solutions being thrown on the board of late. In fact, the results so far indicate a total lack of serious effort and energy is being thrown at the problem of global warming and climate change. The most recent Climate Change Performance Index, indicates Sweden, the United Kingdom and Germany have currently made the most effort to combat climate change and global warming. Canada, the United States, Russia and China predictably sit at the bottom of the Climate Change Performance Index. All of these countries have industries that rely heavily on carbon-based fuels for the power to keep their economic engines running.

How does the Climate Change Performance Index work? The index evaluates and compares the global warming and climate change protection performance of 58 countries around the world that produce about 90 percent of current CO2 emissions recorded. Unfortunately, the results of the index so far indicate a real lack of belief in the need to get to work on the problem of the effects associated with climate change on planet Earth.

Geophysicists are currently monitoring seismic activity near Hekla volcano in southern Iceland in order to try to detect possible signals of an impending eruption. Magma appears to be moving beneath the volcano, and while this doesn’t necessarily signal an impending eruption, it could be a sign that Hekla volcano is preparing to release a little steam and ash into July skies. Hekla is actually one of Iceland’s most active volcanoes, erupting about every decade, but most recently in February 2000.

Airports to travel destinations around the United Kingdom and Europe will be watching the action surrounding events near Hekla volcano closely this week. Iceland’s volcanoes have a history of sending deadly ash into the air that has in the past grounded flights leaving and arriving in airports around the United Kingdom and Europe. In April 2010, ash plumes from Eyjafjallajokul volcano caused disruptions in air travel across the United Kingdom and Europe for days, grounding 10 million air travellers.

The recent eruption of Grimsvotn volcano was very intense according to geophysicists monitoring the volcano, blasting about 100 times more ash into the air per second than the total released by the Eyjafjallajokul volcano. This could mean the Grimsvotn volcano has actually spent the major portion of its energy and could subside quicker due to this fact. This particular eruption was in fact the most powerful eruption in Iceland during the past five decades, according to geophysicists, and measurements taken of the plume over the volcano indicate the volcanoes energy could be subsiding.

Meteorologists actually tracked the plume as it rose into the air above the Grimsvotn volcano to the height of about 10 to 15 kilometres following the eruption. Ash rising high into the stratosphere where commercial airliners cruise can damage windows and sensitive parts of an aircraft, like engines, which can cause an air pla5 655695tr 8tne to stall, according to the latest scientific information. These plumes of ash can then be carried on the winds across to the United Kingdom and Europe and even around the world, causing airports to close and air travellers to change their plans.

The natural colour satellite image below was taken by the Moderate Resolution Imaging Spectroradiometer (MODIS) aboard the Terra satellite. It shows a towering ash plume above Grimsvotn volcano at 1pm local time. Clouds beneath the ash plume cover much of the area, you can see signs of lingering snow to the northeast and brown ash covers a part of the Vatnajokull Glacier near the Atlantic coast.

Are the Green Lantern Corps battling amid the green clouds of stellar gas and dust

Green Lantern’s emerald ring beams across space and time

Visitors from the stars have often been the main characters in myths, legends, comic book adventures and books and movies created by humans throughout the ages of mankind. Considering the diminutive knowledge humans have of space and time this choice provides the perfect context for adventure and the unknown. The Green Lantern is one of the most popular and beloved DC Comics heroes of all time and more recently a full length feature film starring Ryan Reynolds, Blake Lively and Peter Sarsgaard. The original Green Lantern Alan Scott was created by writer Bill Finger and commercial artist Martin Nodell for All American Comics #16 (July 1940) edition. Since this time the Green Lantern alias has been shared by several DC Comics superheroes and fictional characters that have all contributed to the popularity of this timeless character.

Astronomers on the leading edge of the human journey to the beginning of time and space recently glimpsed this emerald nebula using NASA’s Spitzer Space Telescope. Reminiscent of the emerald ring wielded by the Green Lantern, this emerald ring wasn’t forged by the Guardians of the Universe as the power rings of the Green Lantern Corps were in the original Green Lantern adventures. Astronomers viewing scenes like the one in the picture above believe emerald nebula like the one seen here are in fact born in the fire of the most massive stars astronomers have viewed on the human journey to the beginning of the universe O type stars. This particular emerald nebula lies deep within clouds of hot gas and glowing dust in the constellation Scorpius and has been given the name RCW 120 by astronomers. The green ring we see is in fact glowing in infrared colours our eyes aren’t designed to view, but using the infrared detectors of the Spitzer Space Telescope astronomers can produce images like this one.

The green ring viewed here was actually carved out by the intense ultraviolet radiation of a couple of giant stars near the centre of the nebula. The giant stars will be obscured by the light from the other stars nearby, when viewed by the infrared detectors of the Spitzer Space Telescope. Ring nebula like this one have actually been a common sight on the human journey to the beginning of space and time, so common that professional astronomers have asked amateur astronomers to take part in the search for ring nebula. People interested in taking part in the search for ring nebula should contact the people in charge of The Milky Way Project, at http://www.milkywayproject.org/.

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My conscious mind for its part would rather talk about the arrival of summer, the beauty and majesty of the universe,  the unlikelihood of the Pittsburgh Penguins coming back to win three straight games to capture Lord Stanley’s cup.  The shrinking value of what revenues I manage to earn as compared to the requirements of what has come to be normal in my life, and  believe me it is a Spartan enough existence for Canada, is the last thing my conscious mind wants to greet every morning.  Just waiting for me and beating the same tired drumbeat, my subconscious gnaws on the stark facts of life in Canada and the world, and I’m sure the same drumbeat reverberates in a large percentage of the minds I think about every day. 

My subconscious talks about how the coming changes to Canadian life will include less time spent on the road, at least in the gas-powered transportation we have been using, and in the ingrained recreational attitudes of Canadians towards recreational choices we have normally been taking part in every summer at the lake.  About how it expects to see less large gas-powered boats on lakes and rivers in some areas of the country it and the use of four-stroke engines in a lot more boats this year, which is a good thing for Mother Earth, and that it expects to see an unprecedented rise in new and inventive ways of using the natural forces that exist around us to provide the energy to transport us from A to B.  That at the very least we can expect to see a decrease in the amount of trips undertaken on a daily basis and a better plan of action underwritten by many Canadians in their daily activities in order to conserve and cut back on costs in all areas of life at the cottage.

It reminds me that Transport Canada estimates the average Canadian boater will use on average about the same amount of gas over the summer that it takes for them to fill their SUV three times, not a lot in comparison, so it probably won’t decrease the amount of time the average Canadian cottage owner spends driving around the lake in their boat. 

That there are a few basic ways you can save fuel at the lake if you’re planning on spending a lot more time on the water this summer.  First; move around at a steady pace, revving the engine requires more; second, always turn off your engine when your docked or just sitting for a while; third, make sure the engine and propeller are working efficiently and the boat is outfitted with the proper propeller and engine.

That all lake residents have a choice, they can always choose to do different activities then the gas guzzling ones they normally do if they’re feeling the gas-price-crunch.  Take a walk along the lake side with Mother Nature for a few minutes, kayak along one of her beautiful and shrinking coast lines, canoe along a lonely stretch of one of her wondrous and life-giving rivers, or give up your motorized boat for a more traditional and Earth friendly sailboat for a while and convene with Mother Nature, she is always there waiting for you, like your subconscious, only she is wiser and longer lived then your subconscious can fathom.  She awaits your arrival, like a long-lost child she has been thinking and hoping to see you and will welcome you home.

Tell her your subconscious sent you.

The initial day in the existence of the newborn calf of Qila, the Beluga whale kept in captivity at the Vancouver Aquarium, went off without a problem Wednesday.

The, as yet, unnamed newborn weighted into the world at about 100 pounds and approximately 53 inches of vigorous life, she spent the first hours quietly, before nursing about three to five times an hour.  A sight that allowed aquarium personnel to breathe easier and head home knowing the calf was in good hands.  Can we expect the calf naming contest that inevitably follows such new arrivals at the aquarium, without a doubt; just get your suggestions ready.

Stopping for a breath, the newborn would dart across the big pool, stopping occasionally to sneak a peek into an adjoining pool through a grate at her curious grandmother Aurora, smiling back at her.  The newborn would occasionally vocalize to the delight of the crowd in response to the vocalizations of her mother and grandmother.

Qila seemed comfortable with the feeding calf and took on the mothers’ role quickly, instinctively taking the time to replenish her fish supplies with huge quantities of herring in order to produce the high-fat milk the calf needs to live, when not feeding the calf.

The joy the sight of the newborn calf brings to the kids and families that come down to the aquarium cannot be deigned, but at what cost, does an animal like this deserve to be in captivity?

This is a question that is being juggled by aquariums more and more, every day, in a world where animal species are disappearing daily.  How do we balance the human desire to learn about the world and the animals in it, with the welfare of the animals in question? 

Newborn calves should ideally be born and reared in the wild, not a human designed habitat, which can never truly be the same.  Many would say that the calf would never know the difference having been born in captivity or the wild, but this doesn’t excuse disrespecting such a beautiful animal.  Beluga whales were meant to swim free not kept as entertainment for humans, it’s demeaning towards Beluga whales and arrogant of humans to think there’s nothing wrong with such behavior.   

It’s true that we will need to create even larger artificial habitats in the future if we keep destroying the natural habitats that exist on the Earth.  Especially, if there are going to be any animals for future generations to enjoy and coexist with, we may need to design and create habitats that would make the current ones seem like a petting zoo.  I just question whether this is an answer or just a stalling measure that only forestalls the inevitable demise of all wildlife on planet Earth.  Maybe the answer hasn’t been invented or thought of yet; at least we can hope so, for the sake of all life on spaceship Earth.

Somewhere, a talented young mind is reading this and thinking about the problem in away never dreamed of before, at least that’s my thought.

According to Canadian researchers at the Centre for Addiction and Mental Health, who are tasked with monitoring Canadians consumption of alcohol, alcohol abuse costs each Canadian an estimated $463 per year.

The report just released by the centre, The Avoidable Cost of Alcohol Abuse in Canada 2002, indicated that direct health care costs for alcohol abuse in Canada surpass those of cancer and create an additional economic burden for Canadians in access of $1 billion.

Scientists and health professionals have suggested six intervention techniques that would save upwards of 800 Canadian lives each year and more than 90,000 acute-care hospital days annually.  Additionally, they point out, implementing these policies would decrease productivity losses by about $600 million, health care costs by $250 million and crime-related costs by upwards of $180 million.

The scientists and health care officials say that Canadians don’t take alcohol and its possible effects on Canadian society as a serious issue, that alcohol abuse is one of the prime factors increasing costs in the Canadian health care sector, and that it’s preventable, providing Canadians take the issues seriously.

Officials have suggested increasing taxes on alcohol; studies have shown a link between increases in the price of alcohol and a marked decrease in Canadians consuming alcohol, suggesting that a hypothetical 25 percent increase in alcohol related taxes could reduce alcohol consumption by up to 4.1 percent.  Scientists also say that lowering the legal blood alcohol concentration limits to 0.05 percent from 0.08 percent to combat alcohol abuse and increasing the legal drinking age in Canada to 21 years of age could have a notable effect on alcohol related motor vehicle fatalities.

Scientists propose a zero tolerance rule for drivers under 21, programs to educate servers of alcohol to recognize intoxication and additional screening by health care officials for drivers who have a history of drinking and driving.

The Canadian Medical Association, recently, urged the Canadian government to decrease the legal blood alcohol concentration levels, suggesting that such reductions have been shown to result in fewer fatalities and could reduce alcohol related fatalities in Canada by about 185 to 555 Canadians.

Currently, provinces issue 12 to 24 hour suspensions for blood alcohol levels over 0.05 in Canada, but under the new legislation that takes effect in Ontario later this year, a driver with a blood alcohol concentration of 0.05 percent will be suspended for three days, up from twelve hours.

The problem of alcohol abuse in society is an old one that has been a part of human life for thousands of years and I would agree the only way that no damage will be done by individuals consuming alcohol is for alcohol to not be available.  This is of course not feasible considering the current laws in place; people should have the right to live their lives the way they want, provided their choices aren’t damaging others.

The suggested changes are just the same old ideas implemented with a new level of monitoring, no new ideas have come forward to help alleviate this problem, but then the problem is deeper then just people drinking.

The consumption of alcohol in society has a lot of origins, from stress relief, to an escape from reality, to a never-ending supply of money for suppliers and like all human inventions alcohol is relatively harmless if we control the amount we consume.

Humans are creatures of habit, we will continually come back to a familiar feeling, and this includes alcohol, even when the benefits are out weighted by the problems.  It’s easy to fall into one of these human pitfalls, the hard part is realizing the hole you’re in and getting yourself out of it.

If you drink daily, it’s likely you have lost control of your alcohol consumption and you should seek counsel from those who have been down this road.  Your not alone, many humans have suffered from alcoholism and the help exists to let you escape from the alcoholic-spiral you’re in, you just have to realize you need help and reach out for it.

If you have celiac disease and need to live a specific life style, gluten intolerance or maybe you want to add variety to your diet, these five quickly prepared and tasty meals will put a smile on your face

  Medical specialists reckon that one in 133 people is afflicted with celiac disease, while an even larger number of people deal with gluten intolerance that requires a gluten-free diet for life.  Gluten is a type of protein found in the human staples wheat, rye and barley, and it’s also included in many of Mother Nature’s recipes like salad dressings, sauces, deli meats and products made with gluten-free grains, such as crispy rice cereals.

  These facts make is essential for individuals who need to steer their dietary ship clear of gluten which ingredients and foods are allowed on a gluten-free diet, which ones to be conscious of and any that might be dubious.  Navigating your dietary-ship through the treacherous reefs of information can cause your ship to flounder on the reefs and lose interest, so we’ve decided to provide you with five maps to help you achieve your desire for a gluten-free diet.

  These five maps are everyday gluten-free meals that focus on a variety of whole grains, vegetables and fruit to help enhance your fiber, calcium and iron, three nutrients of concern if a gluten-free diet is your goal.  Bring our Fall Whole Grain and Fruit Salad or Thai Noodle Salad for a family get-together or lunch for two, while the Gluten-Free Pizza and Crispy Three Sisters Quesadillas offer meals that will be enjoyed by one and all.  For the nights time when cooking time is short, our Easy Millet, Broccoli and Chicken Casserole is the answer to both your need for speed and a gluten-free meal.

  Whether your just hungry and require some sustenance, have celiac disease or a gluten intolerance, the following five maps will help you steer clear of the reefs hazardous to those afflicted with celiac disease or requiring a gluten-free diet and some needed variety to your diet.

1.                               

                                 All Season Whole Grain Fruit Salad

1 cup (250 ml) wild rice blend

1 cup (250 ml) quinoa

Seeds of pomegranate*

½ cup (125 ml) sliced almonds, toasted

1/3 cup (75 ml) sliced green onions

1 pear, unpeeled, cored, chopped

Grated peel and juice from 1 large orange

3 tablespoons (45 ml) Balsamic vinegar

2 tablespoons (30 ml) olive oil

2 tablespoons (10 ml) Dijon mustard

  In a large saucepan, bring 4 cups of water and the wild rice blend to a boil.  Reduce the heat, cover and simmer for 25 minutes.  Add the quinoa and stir completely.  Return to a boil.  Reduce the heat, cover and simmer for another 20 minutes.  Remove from the heat and allow the mixture to cool and then transfer the mixture to a large serving bowl and chill in the refrigerator.  The quinoa and rice mixture can be prepared 1 day in advance if you need to save time.  Add the pomegranate seeds, toasted almonds, green onions, pear and orange peel to the chilled grains.  In a small bowl, combine ½ cup of the orange juice, vinegar, oil and Dijon mustard and then pour this dressing over the salad.  Make sure to mix the salad well and then chill for 30 minutes before throwing to your hungry lions.

Calories: 229; Protein 5.8 grams; Carbohydrates 35.6 grams; Fiber 4 grams; Fat 20.6 grams/per serving: makes 8 to 10 servings

*To remove pomegranate seeds, score a pomegranate and place it in a bowl of water.  Break the fruit open underwater, so the pomegranate seeds sink to the bottom of the bowl and the white membrane floats to the top.  Remove the membrane, pour off the water and measure about 1 cup pomegranate seeds.  (In this recipe, 1 cup of dried cranberries can also be substituted for pomegranate seeds, if you prefer them)

2.

                               Light and Crispy Three Sisters Mexican Quesadillas

 Ancient farmers in many geographical locations have been noted as understanding the planting-relationship between squash, beans, and corn, that when planted together, a technique known as companion planting, these friends help each other grow quicker and faster.  Planting squash, beans, and corn together has been one of the most well-known examples of companion planting, with these three being known collectively as the Three Sisters.  Not surprisingly, they taste delicious together on a plate also, as you will discover when you prepare the following tasty meal.

¾ tablespoon (4 ml) ground coriander

¾ tablespoon (4 ml) ground cumin

1 tin (398 ml) pinto beans, drained, rinsed

2 large tablespoons (30 ml) fresh lemon or lime juice

3 cups (750 ml) cooked cubed butternut squash*

½ cup (250 ml) canned kernel corn

1 tomato, dried

1 cup (250ml) grated Marble or other favorite cheese

6 brown rice tortillas

Salsa (mild, medium or hot)

  In a large skillet over medium heat, toast the cumin and coriander until fragrant, about 30-45 seconds, to help bring out their flavor and then set aside.  In a large bowl, mash the pinto beans using a potato masher or fork and then add the toasted spices and lemon or lime juice and mix well.  Add the squash, corn, tomato and cheese and fold to mix.  Lay 3 tortillas on a flat working surface, and then divide the bean and vegetable mixture among the tortillas and spread evenly over the tortillas.  In a large skillet over medium heat, grill the topped tortillas for 6-8 minutes.  Top each with a second tortilla and turn over.  Grill the other side for 4-6 minutes until golden brown (Tortillas will fold or curl, so it’s best to add the top tortillas just before turning them over).  Using a knife or pizza wheel cut each Quesadilla into quarters or 6 pieces and serve with salsa on the side.

Calories: 297; Protein 12 grams; Carbohydrates 48.5 grams; Fiber 8 grams; Fat 7.3 grams/ per serving: makes 6 servings

*Use leftover cooked squash, or to roast butternut squash: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).  Spray a baking pan with non-stick cooking spray.  Peel butternut squash; slice in half and remove seeds.  Cut squash flesh into ½ inch – ¾ inch (0.6 cm – 2 cm) cubes and transfer to baking pan.  Roast for 30 minutes, turning occasionally, until tender and golden brown.

3.

                                           Warren’s Gluten-Free Pizza Crusts

2 cups (500 ml) gluten-free flour mix*

2 tablespoons (10 ml) xanthum gum

¼ tablespoon (2 ml) salt

1 tablespoon (5 ml) dried oregano

1 envelope (8 grams/2-1/4 tablespoon) quick rising yeast

2/3 cup (150 ml) very warm water

2 tablespoon (10 ml) liquid honey

1 tablespoon (5 ml) vinegar

1 tablespoon (15 ml) vegetable oil

  In the bowl of an electric mixer, combine gluten-free flour mix, xanthum gun, salt and oregano and then sprinkle in yeast.  In a small bowl, combine warm water, honey, vinegar and oil.  While mixing the combination on low-speed, slowly add liquid mixture to dry ingredients and mix continually for 4 minutes on medium speed and then cover and let rest for 15 minutes.

  Meanwhile, preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).  On a lightly floured, flat, work surface, roll out dough into 1 large or 2 (9 inch/23 cm) pizzas.  For a thin and crispy pizza lovers, roll out dough to 1/8 inch (0.3 cm) thickness.  Add desired pizza toppings and transfer to a baking sheet and bake for 12-15 minutes or until cheese is melted and crust is golden brown.  For thicker crust fanatics, roll out dough to ¼ inch (0.6 cm) thickness.  Transfer crust to a baking sheet and bake for 8 minutes, then remove from oven.  Add the desired pizza toppings and bake for 10-12 minutes or until cheese is melted and golden brown.

Suggested Toppings:

Tomato sauce combined with chopped fresh basil and grated Mozzarella cheese.
Tomato sauce combined with roasted red bell peppers, artichoke hearts, chopped olives, sliced cherry tomatoes and crumbled Feta cheese.
Pesto sauce combined with cooked shrimp, pine nuts and grated Parmesan cheese.
Calories: 288; Protein 3 grams; Carbohydrates 60 grams; Fiber 2 grams; Fat 4.6 grams/per serving: makes 1 large or 2 (9 inch/23 cm) pizza crusts

*You can purchase gluten-free flour mix ready-made, or to make your own: Combine 3 cups (750 ml) brown rice flour, 2 cups (500 ml) potato starch (not flour,) 1 cup (250 ml) tapioca flour and mix well, before storing in an airtight container.

4.

                                           Thai Spicy Noodle Salad

½ (227 grams/ 8 ounces) package of soybean pasta

3 tablespoons (45 ml) natural smooth peanut butter

2 tablespoons (30 ml) lime juice

2 tablespoons (30 ml) tamari soy sauce

2 tablespoons (30 ml) Balsamic or rice wine vinegar

1-1/2 tablespoon (25 ml) packed brown sugar

¼-1/2 tablespoon (2-3 ml) sambal oelek* or crushed red pepper flakes

1 (170 grams/6 ounces) bag baby spinach

1 cup (250 ml) grated carrots, about 2 medium

1 red bell pepper, seeded, sliced

8 cherry tomatoes cut in half

¼ cup (60 ml) toasted unsalted peanuts

¼ cup (60 ml) chopped fresh cilantro

  Cook pasta according to package directions and then rinse under cold water to cool noodles quickly.  Drain and transfer noodles to a large serving bowl and refrigerate until ready to serve salad.  To make dressing, whisk together peanut butter, lime juice, soy sauce, vinegar, brown sugar and sambal oelek or crushed red pepper until smooth.  Add spinach, carrots, red bell pepper and tomatoes to cooked noodles, then slowly add dressing and toss salad to coat well.  Sprinkle with peanuts and cilantro and serve immediately.

Calories: 294; Protein 21 grams; Carbohydrates 30 grams; Fiber 10 grams; Fat 12.6 grams/per serving

Will comfortably feed 4 people

*This Southeast Asian chili paste is found in the ethnic foods aisle of your local grocery store.

5.

                           Quick and Easy Broccoli, Millet and Chicken Casserole

1 (1500 ml) package of Campbell’s Gardennay Creamy Broccoli Parmesan Soup or substitute if you prefer another brand

½ cup (125 ml) skim or 1 percent milk

½ cup (125 ml) wild rice blend

½ cup (125 ml) millet

4 cups (1 liter) chopped broccoli florets

1 cup (250 ml) grated Cheddar cheese, divided

4 skinless boneless chicken breast halves or 4-6 boneless skinless chicken thighs

  Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).  Spray a 9 inch by 13 inch (23 cm by 33 cm) casserole dish with non-stick cooking spray and set aside.  In a medium bowl, whisk together the soup and milk and mix well.  Add the wild rice blend, millet, broccoli florets and ½ cup (125 ml) of the Cheddar cheese and fold repeatedly to mix well.  Pour into the prepared casserole dish, top with the chicken breasts or thighs and nestle them into the mixture, then sprinkle dish with the remaining Cheddar cheese.  Cover and bake for 45 minutes to 1 hour until the cheese is melted and the chicken is completely cooked, then let stand for five minutes before serving.

Calories: 403; Protein 42 grams; Carbohydrates 63 grams; Fiber 8.2 grams; Fat 7.6 grams/ per serving

Bigger, softer, less-nutritious tomatoes, with higher acreage yields, faster growing, bacteria-resistant, high-yield corn, barley and wheat that will grow in climates and regions unnatural to these cash crops.  Human possibility for manipulating and “controlling” Mother Nature’s formula’s are infinite, virtually untapped, dangerous and possibly beneficial to mankind as a group if implemented properly.

Scientists prod, poke and alter experimentally processes of nature that have operated successfully and efficiently for millions of years, without the intervention of god-like humans trying to discover and understand the hidden mechanisms of the universe’s inner clockwork.

 But, just how much about the possible results of their experiments are the scientists today aware of before their inquiries begin.  An experiment by experiment comparison of results would clear up this question, the results indicate that accuracy in scientific inquiry is more likely the result of chance, than human genius, while this doesn’t invalidate the results obtained, it does give us an indication of just how much about the results of their scientific inquiries they do understand.   “The more we discover, the less we understand.  Beyond every door of scientific discovery, lies another hallway of doors, each with its own hallway and set of doors of discover.”  (Warren Hayashi)

Scientists of ages past hid their discoveries and associated beliefs from the fearful eye of traditional religions and associations, behind jargon or code, renouncing their beliefs if questioned by authorities.  Scientists of today hide their discoveries behind corporate borders, professional-specific terms and expressions, and societies and associations requiring specific education, training and understanding to access.

The battle to open the doors of scientific inquiry to the non-scientist hoping to lift the veil of mystery surrounding scientific inquiry has raged since humans discovered the power of knowledge and the benefits of secrecy, a battle that has intensified with the increased refinement and specialization of all scientific disciplines.

Today, the god-like power being wielded by scientists, corporations and institutions is presently beyond the comprehension and understanding of the human intellect, despite what the human ego maybe telling us.  Maybe with time, if we survive our own devices, we may develop the ability to truly comprehend what we witness in a logical, rational, and non-emotional way, at least in the beginning of new inquiries.

The desire of scientists and corporations to hide their discoveries is certainly rooted in fear of misunderstanding and non-comprehension; humans fear what they don’t truly comprehend.  Just as the human need to understand and ultimately manipulate nature is human fear and insecurity of the unknown at work.  Fear has been and is still a powerful force that shapes the human mind and choice, a tool that can destroy life or create it, that if used constructively with logic and rationality, maybe able to help save us from ourselves.

Monsanto Corporation’s discovery of hidden scrolls detailing the process to produce synthetic recombinant bovine growth hormone (rBGH), also known as recombinant bovine somatotropin (rBST), in 1994, has inflamed the battle between corporations and organizations dedicated to unveiling the mystery around many of today’s “discoveries”, by attempting to thwart attempts by consumers groups to provide consumers interested in trying to understand the facts surrounding these discoveries, with the information to make their own determinations about the safety of products obtained from today’s scientific discoveries.

Since 1994, Monsanto’s synthetic replacement for naturally occurring BST protein hormone cows, rBGH, has become widely accepted and used as a management tool to increase dairy cow production.  In 2007, of the 9 million cows in the United States, approximately one-third, are in herds supplemented with Monsanto’s Posilac bovine somatotropin.  Posilac is currently sold in all 50 states and to meet growing world-wide demand for Posilac, Monsanto has sought and received FDA approval for a new multi-million dollar manufacturing facility in Augusta, Georgia.

Customer approval ratings have been excellent, with dairy farmers using Posilac reporting thirteen years of continuous use, with no “recorded” or “registered” problems with the synthetic product.  In fact, they attest to Posilac’s efficacy in increasing dairy cow production in their herds.

To date, products produced by dairy cows enhanced with rBGH aren’t labeled as produced by hormone-enhanced cows.  But recently, farmers choosing not to supplement their herds with Posilac decided that it was time to “tell the world”.  They began drawing up plans to label their dairy products as produced from cows not supplemented with Posilac, a normal business undertaking, and then announced their undertaking to the world, it was at this time their idea got caught up on a snag that wasn’t there before they decided to implement their new label ling plans.

In stepped “Big Brother Pennsylvania State to inform these farmers that the state would impose a February 1st, 2008 ban on farmers label ling their dairy products as obtained from cows not supplemented with Posilac.   The motivations of such a decision leaves much for the imagination to play with, a misguided attempt to protect little brother-consumer from some unseen danger.  Certainly, there is a danger of creating a two-tiered pricing system, where the non-hormone enhanced product is valued more, but is this really a danger or free market theory at work?

In response to this decision, a messenger rode out of the low-sun on the horizon, carrying a letter for Pennsylvania State governor, Edward Rendell.  Signed, notarized and sealed for delivery by a coalition of 65 organizations protesting the proposed label ling ban as an attack on free speech, free markets, sustainable farming and the consumer’s right to know.  The coalition is currently resisting similar proposed bans by other states, their letter moved governor Rendell to state recently, “The public has a right to complete information about how the milk they buy is produced.”

This came as he announced that Pennsylvania would accede to consumer advocates desire for the state to retract its announcement of a proposed ban on farmers label ling their products as produced from cows not supplement with Posilac.  By issuing new guidelines that allow dairy farmers to label their products as produced by dairy cows not supplemented with Posilac, a decision that is a victory for all consumers.