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Scientists have been carefully observing how the Pacific is changing from #ElNiño to #LaNiña conditions by late summer.
But as it happens, something similar might be cooking in the Atlantic!
Learn all about Atlantic Niña & why it matters: climate.gov/news-features/…
https://x.com/NOAAResearch/status/1825572634463228333?t=pcHdAkVqtynEP-M954i3Sg&s=19
One might think that a temperature difference of ±0.5 degrees Celsius (± 0.9 degrees Fahrenheit) in the tropical Atlantic does not seem like a big deal, but this difference can have a huge impact on rainfall over the surrounding continents. Reduced rainfall over the Sahel region, increased rainfall over the Gulf of Guinea, and seasonal shifts of the rainy season in northeastern South America have all been attributed to Atlantic Niño events.
Plus, Atlantic Niños have been shown to increase the likelihood of powerful hurricanes developing near the Cape Verde islands. NOAA’s seasonal forecast of above-normal 2024 hurricane activity is based on expected La Niña conditions in the equatorial Pacific and warm ocean temperatures in the tropical North Atlantic. It will be interesting to monitor whether this Atlantic Niña fully develops, and if so, whether it has a dampening effect on hurricane activity as the season progresses.
We’ll be keeping an eye on this event in coming weeks, and will have a follow-up post later this month letting you know whether an Atlantic Niña fully developed. We’ll also go over some of the hypotheses scientists have for what triggers these events and how their frequency might be affected over the coming century
https://www.climate.gov/news-features/event-tracker/atlantic-nina-verge-developing-heres-why-we-should-pay-attention
You think you're just eating "cheese"?
Think again.
90% of the American cheese on store shelves right now is made with a lab-engineered fake rennet called FPC — fermentation-produced chymosin.
And it was originally developed and patented by Pfizer in 1990. Yeah, that Pfizer.
Here's how they did it: They took the gene for chymosin (the key clotting enzyme from a calf's stomach), spliced it into Aspergillus Niger — black mold — using CRISPR gene-editing tech, then let the mold ferment in giant vats like some dystopian bio-reactor. The result? A synthetic enzyme that's cheaper, faster, and more consistent than the real thing.
Big Food loved it. No more baby calves. No supply limits. Just endless, uniform cheese bricks rolling off the line. FDA called it "substantially equivalent" to real rennet and gave it GRAS status with zero long-term human safety studies — just a 90-day rat trial. Sound familiar?
The worst part? This stuff isn't even listed properly.
On ingredient labels it hides behind ...
