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Michael Mann: If You Believe in Science You Must Now Make Your Voice Heard
It's an honor to address this group of distinguished faculty, proud parents, supportive family members and friends.
We're gathered here in this idyllic location to celebrate the accomplishments of these young adults as they successfully complete one great challenge and prepare for others to come.
So please join me in congratulating Green Mountain College's (GMC) Class of 2017.
I'm especially honored to be giving the commencement speech at Green Mountain College for at least two reasons.
First of all, this is my home—broadly speaking.
I grew up in the foothills of the Green Mountains. Well, those of us in the slightly less "green" state of Massachusetts call them the Berkshires—but it is the same mountain range, the same magical small corner of the world.
Growing up in the town of Amherst, Massachusetts 100 miles southeast of here, I gained an appreciation for the wonder of nature hiking those mountains, wading in those streams, bicycling up and down those same hills.
I was an avid cyclist—though I didn't rack up the 4,000 miles a year that your president does.
Really? 4,000 miles a year President Allen?? [looking at him]
Have you tallied the carbon footprint of all of that respiration? I did (the nerd in me couldn't possibly resist). It's 95 entire kilograms of CO2 equivalent.
I hope that's been accounted for in GMC's carbon footprint estimates.
But let me get back on message…
The other reason I am so delighted to be here has to do with what Green Mountain College represents. Even the name of the college seems to speak unapologetically to its vision and its mission.
And GMC proudly advertises itself as "First in Sustainability."
Now talk is cheap of course. But GMC—and its students and graduates—haven't just talked the talk. They've walked the walk.
In this year's graduating class, for example, is a young woman named Keeley Titus. Keeley resided on the "sustainability floor" of her residence hall, which is built around locally raised food.
I have to say, I just love this story.
Keeley bottle-fed from birth two Nigerian dwarf goats named Margaret and Rose who reside at the college's farm. She's fed them 4 times a day. They are now old enough that Keely can produce fresh milk and cheese from them.
Keeley came to GMC because she wasn't interested in conventional programs focusing on big ag. She wanted to learn how to replicate sustainable food systems at the smaller mid-scale.
As Keeley notes, "I think that's the way we're moving as a country."
I think she's right. But only because of the efforts by her and other young leaders who are driven by the vision of a sustainable future—a vision undoubtedly nurtured by their experiences here at GMC.
For over two decades, this college has demonstrated an unmatched commitment to environmental, social and economic sustainability.
Amazingly, with an enrollment of only about 800 students (for the record—that's roughly the same size as my high school), the college offers majors in Environmental Studies, Renewable Energy & Ecological Design, Wilderness & Outdoor Therapy, Sustainable Agriculture & Food Production, Animal Conservation & Care and numerous minor options in the environmental and sustainability space. Students can also design their own majors.
But even more impressive is the way the college integrates the theme of environmental sustainability throughout students' educational experience via its unique Environmental Liberal Arts curriculum.
Students of all majors learn about the importance of social and ecological sustainability through coursework that stresses critical thinking, analysis and written expression.
And outside of class, the learning continues in the form of outings and field trips, and service learning projects.
This integrated focus creates a shared sense of purpose—because here, the environment is 100 percent relevant to every field.
The Association for the Advancement of Sustainability in Higher Education awarded Green Mountain College the Campus Sustainability Leadership Award in 2007 for—and I quote:
"Commitment to environmental sustainability in its governance and administration, curriculum and research, operations, campus culture, and community outreach."
Green Mountain was named an EPA Energy Star Showcase Campus.
That GMC has received such accolades is not incidental.
Let me stress, once again, that GMC walks the walk. It recognizes:
1. Little Things Add Up! Like the recent campus-wide retrofitting of light fixtures and students have installed a wind turbine to power the campus green house and solar panel on the roof of the student center.
2. Student Engagement is Critical: Through the Student Campus Greening Fund (SCGF) every GMC student contributes $30 from the college activities fee. Students design projects and submit proposals. Awards are based on a student vote. SCGF money has been used to install bike racks, purchase recycling bins, use bio-diesel in campus maintenance equipment and upgrade the alternative energy systems that power the farm greenhouse.
3. We Need to Think Big: Seven years ago, GMC opened a new combined heat and power biomass plant costing $5.8m.
4. Commitments Must be Actionable: In 2011, GMC became climate neutral. Only the second college in the nation to achieve this goal, and the first to do so through a significant reduction in on-site emissions achieved through efficiency, adoption of clean energy, and purchase of quantifiable local carbon offsets.
5. Peer Pressure Works: GMC's achievement of carbon neutrality in 2011 was followed by Colby College of Maine in 2013, and late last year, close-by Middlebury College.
In the end, though, it really comes down to the people. GMC's faculty are of course top notch and include leading thinkers, educators and practitioners in the sustainability space.
But it's truly the students who make GMC so special.
In recent years, GMC students have done internships with the Boston Aquarium, the Nature Conservancy, the United Nations, the Office of U.S. Senator Bernie Sanders.
They've done internships with Green Mountain Power and Duke Energy. Yes—sometimes change can come from within.
And so many of GMCs graduates are now working productively in the area of environmental sustainability.
Take for example Joe Bossen, class of 2008. As a student, he experimented with small community-based coop. After graduation he founded a company called "Vermont Bean Crafters"—as Joe puts it "joyfully serving the tastiest in local, organic and plant-based food."
Joe was named Vermont Young Entrepreneur of the Year by the Vermont Small Business Association in 2014.
Some of us grew up being told it's not easy being green.
But Joe is shining example that, with a bit of creativity, you can excel in both business and sustainability in today's world.
Or take Allan Coutinho—one of last year's graduates. Allan is a Brazilian native who was attracted by GMC's mission of social and environmental sustainability. He crafted a self-designed major that merged his interests in education and sustainable development. And he was the head of GMC's award-winning delegation to the UN's Model United Nations program.
He is now pursuing graduate studies at Harvard. He has said he doesn't think another school would have given him so many opportunities. And I suspect he's right about that.
Here are what a few other GMC graduates are doing today:
Kim Barrett—class of 2014, director of Kehoe Green Mountain Conservation Camp in Vermont.
Tori Knoss—class of 2012, naturalist, Pacific Whale Foundation, Maui, Hawaii.
Cory Cheever—class of 2008, environmental educator, Vermont Institute of Natural Science.
Keith Drinkwine—class of 2010, assistant director of Camps, Parks, & Forest, N.Y. State Dept. of Environmental Conservation.
Mindy Blank—class of 2010, adjunct professor of Environmental Studies at GMC. She participated in the history-making COP21 climate meeting in Paris in December 2015. She has also worked for the International Energy Agency helping countries accelerate the deployment of renewable energy.
The list goes on. And an impressive list it is.
At a time when our environment is most imperiled, your work—class of 2017—is more important than ever.
Now, let me regale you with a story about my own college experience.
In 1984, after graduating from Amherst High School, I headed off to Berkeley.
To demonstrate against the policies of Ronald Reagan, you ask?
To participate in sit-ins protesting Apartheid in South Africa, you ask?
Alas, no, I didn't go to protest or demonstrate.
I went there to study applied math and physics among some of the world's leading experts.
And ironically, it was that path turned out to be the one that would lead me toward confrontation and battle.
I would go on to study theoretical physics in graduate school and to move into the then-burgeoning field of climate research.
My path of discovery would ultimately lead to me to publish the now iconic "Hockey Stick" curve in the late 1990s.
The curve tells an unmistakable story, namely that the current warming spike is unprecedented as far back as we can go. Our continued burning of fossil fuels is the culprit.
And fossil fuel interests and front groups and politicians doing their bidding attacked it—and me.
Despite the numerous independent confirmations of my findings by the U.S. National Academy of Sciences and dozens of other assessments, the effort to discredit this research—and to discredit me personally—has continued.
I was initially reluctant about being at the center of the fractious societal debate over human-caused climate change.
But I have ultimately come to embrace that role. I have become convinced that there is no more noble pursuit we can engage in than to seek to insure that policy is informed by an objective assessment of scientific evidence.
That evidence now shows us that we face a stark choice, between a future with a little more climate change that we will still have to adapt to and cope with, and one with catastrophic climate change that will threaten the future of life as we know it.
And so here we are, at a crossroads.
Let me be blunt.
Never before have we witnessed science under the kind of assault it is being subject to right now in this country.
Nor have we witnessed an assault on the environment like the one we are witnessing in the current political atmosphere.
I will borrow and adapt—for our current time and place—the words of Martin Niemöller, a prominent Protestant pastor who emerged as an outspoken public foe of Adolf Hitler and spent the last seven years of Nazi rule in concentration camps:
First they came for the immigrants and I did not speak out—
Because I was not an immigrant.
Then they came for the scientists, and I did not speak out—
Because I was not a scientist.
Then they came for the environmentalists, and I did not speak out—
Because I was not an environmentalist.
Then they came for me—and there was no one left to speak for me.
Friends, let this not be our legacy.
Those of us who care about science and the role that science plays in our larger public discourse and those who care about environmental stewardship and a sustainable path forward must now make our voices heard.
Become involved. They are so many ways to speak out and to influence the dialogue. So many ways we can engage constructively with governmental, civic and corporate institutions in the realms of education, public policy and industry.
Past GMC graduates have gone on to become community planners, environmental lawyers, and directors of nonprofit organizations. Many now work for state and federal agencies or educational institutions.
Let me go just a bit further: Let me ask each of you to change the world for the better.
I am confident you will.
Godspeed to you all.
EcoWatch Daily Newsletter
By Tom Duszynski
The coronavirus is certainly scary, but despite the constant reporting on total cases and a climbing death toll, the reality is that the vast majority of people who come down with COVID-19 survive it. Just as the number of cases grows, so does another number: those who have recovered.
In mid-March, the number of patients in the U.S. who had officially recovered from the virus was close to zero. That number is now in the tens of thousands and is climbing every day. But recovering from COVID-19 is more complicated than simply feeling better. Recovery involves biology, epidemiology and a little bit of bureaucracy too.
How does your body fight off COVID-19?<p>Once a person is exposed the coronavirus, the body starts producing <a href="https://www.mblintl.com/products/what-are-antibodies-mbli/" target="_blank">proteins called antibodies to fight the infection</a>. As these <a href="https://www.statnews.com/2020/03/27/serological-tests-reveal-immune-coronavirus/" target="_blank">antibodies start to successfully contain the virus</a> and keep it from replicating in the body, symptoms usually begin to lessen and you start to feel better. Eventually, if all goes well, your immune system will completely destroy all of the virus in your system. A person who was infected with and survived a virus with no long-term health effects or disabilities has "recovered."</p><p>On average, a person who is infected with SARS-CoV-2 will feel ill for about seven days from the onset of symptoms. Even after symptoms disappear, there still may be small amounts of the virus in a patient's system, and they should stay <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/steps-when-sick.html" target="_blank">isolated for an additional three days</a> to ensure they have truly <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">recovered and are no longer infectious</a>.</p>
What about immunity?<p>In general, once you have recovered from a viral infection, your body will keep cells called lymphocytes in your system. These cells "remember" viruses they've previously seen and can react quickly to fight them off again. If you are exposed to a virus you have already had, your antibodies will likely stop the virus before it starts causing symptoms. <a href="https://dx.doi.org/10.5114%2Fceji.2018.77390" target="_blank">You become immune</a>. This is the <a href="https://www.ncbi.nlm.nih.gov/books/NBK27158/" target="_blank">principle behind many vaccines</a>.</p><p>Unfortunately, immunity isn't perfect. For many viruses, like mumps, immunity can wane over time, leaving you <a href="https://www.sciencedaily.com/releases/2016/04/160421145747.htm" target="_blank">susceptible to the virus in the future</a>. This is why you need to get revaccinated – those "booster shots" – occasionally: to prompt your immune system to make more antibodies and memory cells.</p><p>Since this coronavirus is so new, scientists still don't know whether people who recover from COVID-19 are <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/faq.html" target="_blank">immune to future infections of the virus</a>. Doctors are finding antibodies in ill and recovered patients, and <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/clinical-guidance-management-patients.html" target="_blank">that indicates the development of immunity</a>. But the question remains how long that immunity will last. Other coronaviruses like <a href="https://doi.org/10.1002/jmv.25685" target="_blank">SARS and MERS produce an immune response</a> that will protect a person at least for a short time. I would suspect the same is true of SARS-CoV-2, but the research simply hasn't been done yet to say so definitively.</p>
Why have so few people officially recovered in the US?<p>This is a dangerous virus, so the Centers for Disease Control and Prevention is being extremely careful when deciding what it means to recover from COVID-19. Both medical and testing criteria must be met before a person is <a href="https://www.cdc.gov/coronavirus/2019-ncov/hcp/disposition-in-home-patients.html" target="_blank">officially declared recovered</a>.</p><p>Medically, a person must be fever-free without fever-reducing medications for three consecutive days. They must show an improvement in their other symptoms, including reduced coughing and shortness of breath. And it must be at least seven full days <a href="https://health.usnews.com/conditions/articles/coronavirus-recovery-what-to-know" target="_blank">since the symptoms began</a>.</p><p>In addition to those requirements, the CDC guidelines say that a person must test negative for the coronavirus twice, with the <a href="https://www.cdc.gov/coronavirus/2019-ncov/if-you-are-sick/care-for-someone.html" target="_blank">tests taken at least 24 hours apart</a>.</p><p>Only then, if both the symptom and testing conditions are met, is a person officially considered recovered by the CDC.</p><p>This second testing requirement is likely why there were so few official recovered cases in the U.S. until late March. Initially, there was a <a href="https://www.nytimes.com/2020/03/18/health/coronavirus-test-shortages-face-masks-swabs.html" target="_blank">massive shortage of testing in the U.S.</a> So while many people were certainly recovering over the last few weeks, this could not be officially confirmed. As the country enters the height of the pandemic in the coming weeks, focus is still on <a href="https://www.cdc.gov/coronavirus/2019-nCoV/hcp/clinical-criteria.html" target="_blank">testing those who are infected</a>, not those who have likely recovered.</p><p>Many more people are being tested now that states and private companies have begun <a href="https://www.cdc.gov/coronavirus/2019-ncov/cases-updates/testing-in-us.html" target="_blank">producing and distributing tests</a>. As <a href="https://www.dispatch.com/news/20200406/coronavirus-in-ohio-from-its-rocky-start-testing-for-covid-19-slowly-ramping-up" target="_blank">the number of available tests increases</a> and the pandemic eventually slows in the country, more testing will be available for those who have appeared to recover. As people who have already recovered are tested, the appearance of any new infections will help researchers learn <a href="https://www.statnews.com/2020/03/24/we-need-smart-coronavirus-testing-not-just-more-testing/" target="_blank">how long immunity can be expected to last</a>.</p>
Once a person has recovered, what can they do?<p>Knowing whether or not people are immune to COVID-19 after they recover is going to determine what individuals, communities and society at large can do going forward. If scientists can show that recovered patients are immune to the coronavirus, then a person who has recovered could in theory <a href="https://www.vox.com/2020/3/30/21186822/immunity-to-covid-19-test-coronavirus-rt-pcr-antibody" target="_blank">help support the health care system</a> by caring for those who are infected.</p><p>Once communities pass the peak of the epidemic, the number of new infections will decline, while the number of <a href="https://www.newsweek.com/china-says-passed-peak-coronavirus-epidemic-covid-19-1491863" target="_blank">recovered people will increase</a>. As these trends continue, the risk of transmission will fall. Once the risk of transmission has fallen enough, community-level isolation and social distancing orders will begin to relax and businesses will start to reopen. Based on what other countries have gone through, it will be <a href="https://www.nature.com/articles/d41586-020-00154-w" target="_blank">months until the risk of transmission is low</a> in the U.S.</p><p>But before any of this can happen, the U.S. and the world need to make it through the peak of this pandemic. Social distancing works to slow the spread of infectious diseases and <a href="https://www.cdc.gov/coronavirus/2019-ncov/need-extra-precautions/what-you-can-do.html" target="_blank">is working for COVID-19</a>. Many people will <a href="https://www.yalemedicine.org/stories/2019-novel-coronavirus/" target="_blank">need medical help to recover</a>, and social distancing will slow this virus down and give people the best chance to do so.</p>
By Elizabeth Claire Alberts
The future for the world's oceans often looks grim. Fisheries are set to collapse by 2048, according to one study, and 8 million tons of plastic pollute the ocean every year, causing considerable damage to delicate marine ecosystems. Yet a new study in Nature offers an alternative, and more optimistic view on the ocean's future: it asserts that the entire marine environment could be substantially rebuilt by 2050, if humanity is able to step up to the challenge.
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By Zulfikar Abbany
Bread has been a source of basic nutrition for centuries, the holy trinity being wheat, maize and rice. It has also been the reason for a lot of innovation in science and technology, from millstones to microbiological investigations into a family of single-cell fungi called Saccharomyces.
Chemical leavening<p>If you like a little heft in your loaf, you will need a leavening agent.</p><p>For those short on time, you can use baking soda. That's a chemical compound of sodium bicarbonate mixed with potassium bitartrate, or cream of tartar.</p><p>Soda breads have their traditions in parts of eastern and central Europe, and in Ireland and Scotland, with Melrose loaves and "farls."</p><p>They can taste a bit bland, though, and are often considered only as an emergency solution on Sundays. No disrespect intended: They taste just fine fresh from the oven.</p><p>Whether it's chemical or more "natural," leavening relies largely on the production of carbon dioxide.</p><p>When you mix an acid, such as vinegar, buttermilk, yogurt or apple cider, with an alkaline compound like baking soda, you get CO2. That CO2 creates bubbles, which in turn capture steam in the oven and allow a bread to rise.</p><p><span></span>But it's better with yeast. Tastes better, too. It just takes more time. </p>
What is yeast?<p>There are yeasts all around us — on grains, in the air, in biofuels. It even lives inside us, but that's not always a good thing.</p><p><a href="https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1090575/pdf/1471-2334-5-22.pdf" target="_blank">Candida yeast</a> can cause infections of the skin, feet, mouth, penis or vagina if it builds up too much in the body.</p><p>One of the most common yeasts, however, is <em>Saccharomyces cerevisiae</em>. That's <a href="https://www.dw.com/en/an-early-beer-archaeologists-tap-ground-at-worlds-oldest-brewery/a-45480731" target="_blank">"brewer's"</a> or "baker's" yeast.</p><p>You can get fresh baker's yeast, often in 42-gram (1.48-ounce) cubes, or as dried yeast (quick action or active, which requires rehydration) in a sachet of 7 grams.</p><p>There's little difference: One is compressed and the other is dehydrated and granulated. But they do the same thing, essentially. </p><p>Some commercial yeast producers add molasses and other nutrients. But natural yeast has plenty of useful nutrients in it anyway, including B group vitamins, so who knows whether it's good or necessary to add them. </p>
How does yeast work?<p>When you mix flour, yeast and water, you set off a veritable chain reaction. Enzymes in the wheat convert starch into sugar. And the yeast creates enzymes of its own to convert those sugars into a form it can absorb.</p><p>The yeast "feeds" on the sugars to create carbon dioxide and alcohol. The yeast burps and farts, releasing gases into the mix, and that creates bubbles to trap CO2. </p><p>It's a vital fermentation process that breaks down the gluten in the flour and helps make your bread more digestible.</p><p>The yeast cells split and reproduce, generating lactic and carbonic acid, raising the temperature and ultimately adding flavor to the mix.</p><p>The longer you leave the yeast to do its thing, the better for your bread. Time is more important than the amount of yeast. </p><p>In fact, that's an enduring question — how much yeast? I'll use 20 grams fresh yeast for 500 grams of flour. Others say that's enough yeast for 1 kilo. If you are converting a dry-yeast recipe to fresh yeast, some bakers advise tripling the weight. So, if a sachet of dried yeast is 7 grams, your fresh yeast is 21 grams.</p><p><span></span>But that also depends on the flours you are using, temperatures in the bowl and the room, and a host of other things. You'll just have to experiment and see. No number of books (and I've read a stack on bread) will help as much as trial and error.</p>
Wild yeast: Sourdough<p>So, good bread needs time. If you have a lot of time, why not move it up a notch and grow wild yeast — a sourdough starter — in your own home?</p><p>A sourdough starter is not to be mistaken (as it often is) for the leaven, or "mother," "sponge," or <em>levain</em>. That's more a second stage, a descendant of the starter. You take a scoop from your starter and add it to another flour and water mixture when you prepare the dough for a new loaf. </p><p>The sourdough process utilizes yeasts naturally present in flour and … yet more time. A longer fermentation process allows a richer lactic acid bacteria <em>lactobacilli</em> or LAB to evolve, and that can be healthy for your gut microbiome.</p><p>It's simple enough to start a sourdough starter. All you need is flour, warm water and time.</p><p>Some suggest equal measures of whole-grain flour and water at 28 degrees Celsius (82 degrees Fahrenheit), some say room temperature — just don't let the water exceed 40 C or the yeasts will die. Some suggest two parts flour to three parts water. But it's up to you whether you want a drier or wetter starter. You will know only through experimentation. </p><p>Some say you should filter tap water to remove chemicals like fluoride and avoid using water that's boiled and then cooled. Others say that really doesn't matter.</p><p>The main thing is, keep it clean and give it time. Days, weeks, months and years.</p>
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