Word: ago
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Dates: during 1990-1999
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...something else is going on, and I think Malthus may have sensed it coming. As long ago as 1679, Antoni van Leeuwenhoek (the Dutch inventor of the microscope) speculated that the limit to the human population would be on the order of 13 billion--remarkably close to many current estimates. For our position in the natural world is once again undergoing a sea change. We are not the first nor are we the only species to spread around the globe, but we are the first to do so as an integrated economic entity. Other species maintain tenuous genetic connections...
...long ago, people talked about global warming in apocalyptic terms--imagining the Statue of Liberty up to its chin in water or an onslaught of tropical diseases in Oslo. Recently, however, advances in our understanding of climate have moved global warming from a subject for a summer disaster movie to a serious but manageable scientific and policy issue...
Consider too the sharks: apex predators, lords of the food chain, inspiration for scary stories. A few years ago, I dived off the coast of Costa Rica in a marine preserve where, supposedly, all life was protected. Every day, looking down, I saw the sea bottom carpeted with the corpses of whitetip reef sharks, grotesquely stripped of their fins by poachers who had slashed them off to sell to the soup markets of Asia and had cast the living animals back into the sea to die. Around the world, the numbers of some shark species have declined as much...
...many decades ago, those advocating the preservation of wilderness constituted a small minority and were considered to be on the radical fringe. Such pastimes as mountaineering and backpacking were thought to be the exclusive domain of outcasts, anarchists and social misfits. But there has been a broad-based shift in public opinion of late. Polls show that a majority of Americans now place a high priority on protecting the environment...
Louis Lanza, owner and executive chef of Josie's Restaurant & Juice Bar in New York City and author of the soon to be released Totally Dairy-Free Cooking, anticipated the meatless future long ago and has devoted himself to easing the transition even for committed carnivores. That's why TIME chose him to prepare a dinner for 2025 that would be good for the body--and the planet. In his tasty menu, liver pate gives way to lentil pate, steak is replaced by tofu cutlet and a banana-and-ice-cream dessert is made with rice milk instead...