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Looks like another "bomb cyclone" is developing and will strike the West Coast in the coming days.  Rains, high winds, and flooding are likely to happen rather than blizzards, at least in the populated areas near the ocean.  They seem to be forecasting it will strike California and Oregon, though we in Washington will get some effects.

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1 hour ago, Grailknight said:

Question for those who know more about weather science: Is there any chance this type of weather will have even the slightest effect on the water crisis in the northwestern and western parts of the country? Will any of this make it to the shrinking lakes in the region?

From what I've heard on All Things Considered... mixed. Recent storms have laid down a fair bit of snowpack in the Cascades, which will be good next summer. But the Southwest has been parching for years, even decades. Most of the water from storms just runs off; a few storms won't replenish the diminished snowpack enough to keep the Colorado and other rivers running and refill the reservoirs.

 

It would take years of such weather to restore the status quo ante... which climatologists say *will not happen.* White settlement in the Southwest happened in an unusually moist century or two. That period appears to be over, even without global warming making it worse.

 

Dean Shomshak

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I am not a climatologist or even a meteorologist but I know the planet's weather is changing.

 

From my lay person perspective and guestamations, it appears that the Pacific ocean is heating up and keeping a great amount of heat year round, while the North American continent is getting a great high pressure bubble over most of it from about March through til October. Until the cold Polar winds pushes that back considerably.

 

But the Pacific pushes at us year round now.

 

So, droughts most of the year until the Pacific winds push back the cold Polar winds and then monsoons and tornadoes at very unusual times of the year (like in January) up into Alberta and even more the middle of Cananda.

 

Remember that very dry forest hills and mounts just love to mudslide when hit by 24 inches or more rainfall in just a couple days.

 

Take heed where your wigwam or lean-to is located in relation to a possible avalanche of the neighborhood hills all.

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https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.html?campaign_id=190&emc=edit_ufn_20230109&instance_id=82271&nl=from-the-times&regi_id=101745266&segment_id=122052&te=1&user_id=618f95a4931087ea799b0e9f4a9d3344

 

If you can't read it...

Noma is a Copenhagen restaurant.  It has been awarded the top spot on a major "best restaurants in the world" 5 times.  Its head chef is only 45, but he's going to close it at the end of 2024.  His position:  it's unsustainable.  The level of labor can't be maintained at an economically viable price point.....and he charges $500+ per diner.  

 

The story goes into why in detail, and mentions some others that have closed.  I'm also reminded of a very interesting biography I read a few years ago, titled The Perfectionist.  The author writes about a chef whose training started in Paris in the 30s or 40s, under a top chef.  He developed a signature style;  one element was, he leached the sulphur from his garlic cloves by boiling them 5 separate times, discarding the water and using fresh each time.  French cuisine uses a lot of garlic too, so that's an enormous amount of labor to process an ingredient.  His restaurant ultimately got its 3rd Michelin star...the pinnacle.  Things were going great...then he suddenly killed himself, at 60.  

 

The pressure at these levels is insane.  As you can kinda imagine.  If you're paying $500 to eat, you're not likely to tolerate anything even slightly, barely, almost unnoticeably off in any way.  Food.  Service.  Decor.  

 

And more than anything:  labor.  Lots.  And lots.  And lots of it.

 

Worth a read if you can.

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31 minutes ago, unclevlad said:

https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.html?campaign_id=190&emc=edit_ufn_20230109&instance_id=82271&nl=from-the-times&regi_id=101745266&segment_id=122052&te=1&user_id=618f95a4931087ea799b0e9f4a9d3344

 

If you can't read it...

Noma is a Copenhagen restaurant.  It has been awarded the top spot on a major "best restaurants in the world" 5 times.  Its head chef is only 45, but he's going to close it at the end of 2024.  His position:  it's unsustainable.  The level of labor can't be maintained at an economically viable price point.....and he charges $500+ per diner.  

 

The story goes into why in detail, and mentions some others that have closed.  I'm also reminded of a very interesting biography I read a few years ago, titled The Perfectionist.  The author writes about a chef whose training started in Paris in the 30s or 40s, under a top chef.  He developed a signature style;  one element was, he leached the sulphur from his garlic cloves by boiling them 5 separate times, discarding the water and using fresh each time.  French cuisine uses a lot of garlic too, so that's an enormous amount of labor to process an ingredient.  His restaurant ultimately got its 3rd Michelin star...the pinnacle.  Things were going great...then he suddenly killed himself, at 60.  

 

The pressure at these levels is insane.  As you can kinda imagine.  If you're paying $500 to eat, you're not likely to tolerate anything even slightly, barely, almost unnoticeably off in any way.  Food.  Service.  Decor.  

 

And more than anything:  labor.  Lots.  And lots.  And lots of it.

 

Worth a read if you can.

 

Non-subscribers, try this link: https://www.nytimes.com/2023/01/09/dining/noma-closing-rene-redzepi.html?unlocked_article_code=1ml6MqGnWrd0-MRcpa8GMVq73Bg3TtecOR7wkdBv_llcynWeDkKZSPVfYyLo8rYThZu0nhlVhFBmHzdpJ-QzpiVgFVH1E9LsqqzydOZoffJ7IDirOIlxWN0wN7NNID5MnskC4FLE4Mw3ZDR99yf11JgDIz_4JwBiAnyzuHbidVMa6U4FaUDuuGobLTeuSjZ5pBNcHYlM5TDQ9HK5bVXdDwBQo5uaI7lrUlnwDnz0HMfNGjOXsiw2tAHMpMrF3gj41xokOto3-OD67DRhuc8okT_PKQoFNgs9iQ1oKw2zCNgUmZh5lXXl9zeloudcyv8x9H_EHL24fagWIjRsicpo6hQN6w&smid=share-url

 

 

 

 

(There's a button on NYT articles for subscribers to share up to 10 articles per month with non-subscribers.)

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On 1/9/2023 at 3:56 PM, death tribble said:

Britain to put satellites into orbit from Cornwall

https://www.bbc.co.uk/news/science-environment-64190848

 

23 hours ago, death tribble said:

 

Have you seen the 'Made in Britain' episode of The IT Crowd?

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