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...those high-altitude observations need occasional reality checks from scientists down on the surface. It was during one such on-the-ground research expedition last fall that David Barber, an Arctic climatologist at the University of Manitoba, got an unwelcome surprise. (See pictures of the Arctic...

Author: /time Magazine | Title: Melting Arctic Ice: What Satellite Images Don't See | 1/28/2010 | See Source »

...Barber was aboard the Canadian research icebreaker Amundsen, checking on ice in the Beaufort Sea north of Alaska and Western Canada. The ship was well inside a region the satellites said should be choked with thick, multiyear-old ice. "That's pretty much a no-go zone for an icebreaker of the Amundsen's size," says Barber. But the ship kept going, at a brisk 13 knots - its top speed in open water is 13.7 knots - and even when it finally reached thick ice, he says, "we could still penetrate it easily...

Author: /time Magazine | Title: Melting Arctic Ice: What Satellite Images Don't See | 1/28/2010 | See Source »

...short, as Barber and his colleagues explain in a recent paper in Geophysical Review Letters, the analysis of what the satellites were seeing was wrong. Some of what satellites identified as thick, melt-resistant multiyear ice turned out to be, in Barber's words, "full of holes, like Swiss cheese. We haven't seen this sort of thing before." (Read "Arctic Mystery: Identifying the Great Blob of Alaska...

Author: /time Magazine | Title: Melting Arctic Ice: What Satellite Images Don't See | 1/28/2010 | See Source »

...What Barber's expedition further discovered was that some Arctic sea ice is not only whisper thin, but that even in places with thick ice, the ice was not as solid as satellites had indicated. That thick ice was still there, but largely as individual chunks covered with a veneer of new ice that masked their true nature. "It's significant and it's surprising," says Maslanik. "I wouldn't have expected that the ice would be as rotten and weak as what David Barber's team found...

Author: /time Magazine | Title: Melting Arctic Ice: What Satellite Images Don't See | 1/28/2010 | See Source »

...Scandinavia. "Like no other restaurant, Noma has been able to define Scandinavian cuisine by focusing entirely on the unique character of regional produce and presenting them in a clearsighted, innovative way," says Per Styregard, editor of Sweden's Gourmet magazine. (See a story about sustainable food and Dan Barber's restaurant Blue Hill...

Author: /time Magazine | Title: A Break from Global Warming: Copenhagen's Hot Restaurant | 12/12/2009 | See Source »

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