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Richard Heinberg is the author of ten books including:
- The End of Growth: Adapting to our New Economic Reality (June 2011)
- Blackout: Coal, Climate, and the Last Energy Crisis (2009)
- Peak Everything: Waking Up to the Century of Declines (2007)
- The Oil Depletion Protocol: A Plan to Avert Oil Wars, Terrorism and Economic Collapse (2006)
- Powerdown: Options and Actions for a Post-Carbon World (2004)
- The Party's Over: Oil, War and the Fate of Industrial Societies (2003)
He is Senior Fellow-in-Residence of the Post Carbon Institute and is widely regarded as one of the world’s foremost Peak Oil educators. He has authored scores of essays and articles that have appeared in such journals as Nature, The Ecologist, The American Prospect, Public Policy Research, Quarterly Review, Z Magazine, Resurgence, The Futurist, European Business Review, Earth Island Journal, Yes!, Pacific Ecologist, and The Sun; and on web sites such as Alternet.org, EnergyBulletin.net, TheOilDrum.com, ProjectCensored.com and Counterpunch.com.
He has appeared in many film and television documentaries, including Leonardo DiCaprio’s 11th Hour, and is a recipient of the M. King Hubbert Award for Excellence in Energy Education.
More information about Richard can be found on his website.
EcoWatch Daily Newsletter
By Erica Cirino
Visit a coral reef off the coast of Miami or the Maldives and you may see fields of bleached white instead of a burst of colors.
By Jason Bittel
High up in the mountains of Montana's Glacier National Park, there are two species of insect that only a fly fishermen or entomologist would probably recognize. Known as stoneflies, these aquatic bugs are similar to dragonflies and mayflies in that they spend part of their lives underwater before emerging onto the land, where they transform into winged adults less than a half inch long. However, unlike those other species, stoneflies do their thing only where cold, clean waters flow.
By Bob Curley
- The new chicken sandwiches at McDonald's, Popeyes, and Chick-fil-A all contain the MSG flavor enhancement chemical.
- Experts say MSG can enhance the so-called umami flavor of a food.
- The ingredient is found in everything from Chinese food and pizza to prepackaged sandwiches and table sauces.
McDonald's wants to get in on the chicken sandwich war currently being waged between Popeyes and Chick-fil-A.
By Andrea Germanos
Youth climate activists marched through the streets of Davos, Switzerland Friday as the World Economic Forum wrapped up in a Fridays for Future demonstration underscoring their demand that the global elite act swiftly to tackle the climate emergency.
By Tim Radford
The year is less than four weeks old, but scientists already know that carbon dioxide emissions will continue to head upwards — as they have every year since measurements began — leading to a continuation of the Earth's rising heat.