Arctic Laughing Gas Emissions Could Accelerate Global Warming
By Tim Radford
Scientists have identified yet another hazard linked to the thawing permafrost: laughing gas. A series of flights over the North Slope of Alaska has detected unexpected levels of emissions of the greenhouse gas nitrous oxide from the rapidly warming soils.
Nitrous oxide, which chemists know also as laughing gas, is an estimated 300 times more potent as a climate warming agent than the principal greenhouse gas, carbon dioxide. It was present in data recordings at levels at least 12 times higher than all previous estimates.
And it is long-lived: it survives in the atmosphere for around 120 years, according to a separate new study of the microbiology of nitrous oxide. And if it gets even higher, into the stratosphere, it can be converted by the action of oxygen and sunlight into another oxide of nitrogen, to quietly destroy the ozone layer.
Oxides of nitrogen are at least as damaging to stratospheric ozone — an invisible screen that absorbs potentially lethal ultraviolet radiation from the sun — as the man-made chlorofluorocarbons banned by an international protocol three decades ago.
Nitrogen is an inert gas which makes up almost four-fifths of the planet's atmosphere. It is vital to life: growing plants build their tissues by absorbing carbon dioxide from the atmosphere with the aid of photosynthesis. But they must also absorb nitrogen from plant decay and animal waste, through their roots, with help from soil microbes.
The process is natural, but too slow to help deliver the cereals, tubers and pulses needed to feed seven billion humans and their livestock. For more than 100 years, nations have been making nitrogenous fertilizer in factories and applying it generously to soils to boost harvest yields.
As a consequence, nitrous oxide is now the third most significant greenhouse gas, and the news that it is rising from the permafrost could be troubling.
The permafrost is home to enormous stores of carbon: as soil microbes become warmer and more active, they start to break down long-frozen and partly-decomposed plant material to release both carbon dioxide and potent quantities of methane. The implication is that nitrous oxide could add to the mix, and accelerate warming still further.
"Much smaller increases in nitrous oxide would entail the same kind of climate change that a large plume of CO2 would cause," said Jordan Wilkerson, a Harvard graduate student who led the research, now published in the journal Atmospheric Chemistry and Physics.
"We don't know how much more it's going to increase and we didn't know it was significant at all until this study came out."
The research is based on data collected from a series of low-level flights over four different areas of the North Slope of Alaska, and the scientists used a routine technique to determine the balance of gases getting into the atmosphere from what had once been permafrost.
The point of the flights was to measure levels of carbon dioxide, methane and water vapor, but the raw data included information about nitrous oxide as well: information recovered and examined only years later.
Arctic in Change
The weight of the finding is uncertain. One-fourth of the northern hemisphere is home to permafrost — 23 million square kilometers (approximately 8.9 million square miles) — and the flights covered only 310 square kilometers (approximately 120 square miles) in all, and only in the month of August. What could be true for one part of the frozen landscape may not apply to all of it.
Shrubs and trees are beginning to invade the frozen north. Green things consume nitrogen, and the greening of the Arctic might actually decrease nitrous oxide emissions.
Once again, the study is a reminder of how much more work is needed to understand the chemistry, biology and geophysics of climate change.
Melting Permafrost Emits More Methane Than Scientists Thought https://t.co/7I8LAAMPQf @TheDailyClimate @beyondzeronews— EcoWatch (@EcoWatch)1522792510.0
Reposted with permission from our media associate Climate News Network.
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Returning the ‘Three Sisters’ – Corn, Beans and Squash – to Native American Farms Nourishes People, Land and Cultures
By Christina Gish Hill
Historians know that turkey and corn were part of the first Thanksgiving, when Wampanoag peoples shared a harvest meal with the pilgrims of Plymouth plantation in Massachusetts. And traditional Native American farming practices tell us that squash and beans likely were part of that 1621 dinner too.
Abundant Harvests<p>Historically, Native people throughout the Americas bred indigenous plant varieties specific to the growing conditions of their homelands. They selected seeds for many different traits, such as <a href="https://emergencemagazine.org/story/corn-tastes-better/" target="_blank" rel="noopener noreferrer">flavor, texture and color</a>.</p><p>Native growers knew that planting corn, beans, squash and sunflowers together produced mutual benefits. Corn stalks created a trellis for beans to climb, and beans' twining vines secured the corn in high winds. They also certainly observed that corn and bean plants growing together tended to be healthier than when raised separately. Today we know the reason: Bacteria living on bean plant roots pull nitrogen – an essential plant nutrient – from the air and <a href="http://www.tilthalliance.org/learn/resources-1/almanac/october/octobermngg" target="_blank" rel="noopener noreferrer">convert it to a form that both beans and corn can use</a>.</p><p>Squash plants contributed by shading the ground with their broad leaves, preventing weeds from growing and retaining water in the soil. Heritage squash varieties also had spines that discouraged deer and raccoons from visiting the garden for a snack. And sunflowers planted around the edges of the garden created a natural fence, protecting other plants from wind and animals and attracting pollinators.</p><p>Interplanting these agricultural sisters produced bountiful harvests that sustained large Native communities and <a href="http://dx.doi.org/10.1353/eam.2015.0016" target="_blank">spurred fruitful trade economies</a>. The first Europeans who reached the Americas were shocked at the abundant food crops they found. My research is exploring how, 200 years ago, Native American agriculturalists around the Great Lakes and along the Missouri and Red rivers fed fur traders with their diverse vegetable products.</p>
Displaced From the Land<p>As Euro-Americans settled permanently on the most fertile North American lands and acquired seeds that Native growers had carefully bred, they imposed policies that <a href="https://doi.org/10.1086/ahr/87.2.550" target="_blank">made Native farming practices impossible</a>. In 1830 President Andrew Jackson signed the <a href="https://guides.loc.gov/indian-removal-act" target="_blank">Indian Removal Act</a>, which made it official U.S. policy to force Native peoples from their home locations, pushing them onto subpar lands.</p><p>On reservations, U.S. government officials discouraged Native women from cultivating anything larger than small garden plots and pressured Native men to practice Euro-American style monoculture. Allotment policies assigned small plots to nuclear families, further limiting Native Americans' access to land and preventing them from using communal farming practices.</p><p>Native children were forced to attend boarding schools, where they had no opportunity to <a href="https://doi.org/10.5749/jamerindieduc.57.1.0145" target="_blank">learn Native agriculture techniques or preservation and preparation of Indigenous foods</a>. Instead they were forced to eat Western foods, turning their palates away from their traditional preferences. Taken together, these policies <a href="https://kansaspress.ku.edu/978-0-7006-0802-7.html" target="_blank" rel="noopener noreferrer">almost entirely eradicated three sisters agriculture</a> from Native communities in the Midwest by the 1930s.</p>
Reviving Native Agriculture<p>Today Native people all over the U.S. are working diligently to <a href="https://www.oupress.com/books/15107980/indigenous-food-sovereignty-in-the-united-sta" target="_blank" rel="noopener noreferrer">reclaim Indigenous varieties of corn, beans, squash, sunflowers and other crops</a>. This effort is important for many reasons.</p><p>Improving Native people's access to healthy, culturally appropriate foods will help lower rates of <a href="https://www.cdc.gov/vitalsigns/aian-diabetes/index.html" target="_blank">diabetes</a> and <a href="https://www.apa.org/pi/oema/resources/ethnicity-health/native-american/obesity" target="_blank">obesity</a>, which affect Native Americans at disproportionately high rates. Sharing traditional knowledge about agriculture is a way for elders to pass cultural information along to younger generations. Indigenous growing techniques also protect the lands that Native nations now inhabit, and can potentially benefit the wider ecosystems around them.</p>
By Jake Johnson
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Anger, anxiety, overwhelm … climate change can evoke intense feelings.
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