Word: ices
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...worst-performing categories include discretionary items. Cookie and ice cream cone sales dropped 9.7%; people can do without dessert, and further, the boom in baking supplies shows that more people are making treats at home. Bottled water was down 11%, but that makes sense. "What's the economical substitute for that?" asks DeMott. "It's called a tap." (See Real Simple's saving and budgeting tips...
...IPCC numbers were based on older data and took into account only the thermal expansion of the seas. (Water expands as it heats, so warmer seas rise.) The IPCC did not factor in the potentially far greater impact of melting ice caps in Greenland and Antarctica - Greenland alone has enough ice to raise sea levels by more than 20 ft. At the time of the IPCC report, the polar ice sheets were clearly melting, but it wasn't clear how fast they were going or how they would respond to rising temperatures in the future...
...research is clarifying the ice-cap question - and the results are sobering. Scientists at the Climate Change Congress in Copenhagen this week presented a study estimating that sea levels could rise globally by 1 m or more by the end of the century, with large regional differences around the world. At the lower end of the estimate, scientists say it's unlikely that seas will rise less than 50 cm even if we can get a grip on carbon emissions. The revised predictions are due to better data on melting in Greenland and Antarctica and from glaciers around the world...
...more tangible culprits responsible for the loss that undermined Harvard’s recent dominance over its conference opponents and kept the team out of the NCAA Tournament for the first time since 2002. They might look to an irresponsible Crimson penalty for having too many players on the ice that set up the power play in which RPI scored the game-ending goal. They might credit Engineer goalie Sonja van der Bliek for playing the game of her life, registering a career-high 48 saves to lead her team to the tourney’s final round...
Substance, however, doesn't detract from style. Sjávarkjallarinn has a reputation for its chichi clientele who come to indulge in one of Reykjavík's priciest menus and the restaurant's delightfully over-the-top presentation. Sashimi arrives on billowing beds of mist, courtesy of dry ice. Prawns and langoustine must be fished out of glass jars. Almond-and-lime skyr, a strained Icelandic cheese, is served on a banana leaf, wrapped like a present with bows and cellophane paper. The elaborate packaging is charming, but ultimately unnecessary: flavor and freshness make a meal at the Seafood...