Category Archives: Weather

Rise Up or Die

I’m not a fan of Cornel West, nor do I think Eric Holder should be fired over the AP “scandal.” However, everything else about this article is right on time. It’s an EXCELLENT READ and a call to ACTION!!

Native Americans KNEW the air, land, mountains, rivers, oceans, animals, birds…everything is SACRED. Sacred to our well-being and lives. The greed of the wealthy, corporations and politicians is destroying us all, including them. How evil and stupid is it to think removing mountaintops in poor areas — that break the wind and help control climate — would not cause extreme disaster weather around the globe?

The winds begin in the West Coast. The beautiful mountain ranges here BREAK THE WIND as it reaches turbulent weather in the Mid West and tornado alley. These storms continue to the East Coast. With nothing to break their weather, the East Coast can expect horrendous hurricanes and colder weather. You can see that in your area. The seasons are changing and are extreme.

Native Americans KNEW that the oil and jewels deep in the ground are the VEINS aka the blood of the earth. It takes hundreds, even thousands of years for fossil fuels to regenerate. Trees too. The Rain Forests of Brazil have been a buffer for the entire planet. It too, has been decimated. The ice caps in Antarctica have melted, animals are migrating to areas they’ve never been before, while we are worried about Dancing With The Stars and the latest soap opera on the idiot tube.

Native Americans blessed the animals and food they ate because they KNEW it was for our sustenance and without it we could not live. Our food is being controlled and manipulated in labs to the point where we call it MONSTER FOOD. You wouldn’t want to give these GMO foods/seeds to a dog. It is changing our DNA.

Native Americans knew the water is PRECIOUS. We can go weeks without food, but only a few days without water. It is the MOST CRITICAL need for all life. Corporations have polluted our drinking water. Water is about to be privatized…and it will be expensive.

As this article says, it is time to rebel. ~MY


Rise Up or Die

Joe Sacco and I spent two years reporting from the poorest pockets of the United States for our book “Days of Destruction, Days of Revolt.” We went into our nation’s impoverished “sacrifice zones” — the first areas forced to kneel before the dictates of the marketplace — to show what happens when unfettered corporate capitalism and ceaseless economic expansion no longer have external impediments. We wanted to illustrate what unrestrained corporate exploitation does to families, communities and the natural world. We wanted to challenge the reigning ideology of globalization and laissez-faire capitalism to illustrate what life becomes when human beings and the ecosystem are ruthlessly turned into commodities to exploit until exhaustion or collapse. And we wanted to expose as impotent the formal liberal and governmental institutions that once made reform possible, institutions no longer equipped with enough authority to check the assault of corporate power.

What has taken place in these sacrifice zones — in postindustrial cities such as Camden, N.J., and Detroit, in coalfields of southern West Virginia where mining companies blast off mountaintops, in Indian reservations where the demented project of limitless economic expansion and exploitation worked some of its earliest evil, and in produce fields where laborers often endure conditions that replicate slavery — is now happening to much of the rest of the country. These sacrifice zones succumbed first. You and I are next.

Continue reading this article…

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California cold snaps farmers’ crops

The freezing overnight temps are seriously bad news for California farmers’ crops, especially the state’s $2 billion citrus industry, which accounts for most of the commercially available oranges and lemons in the U.S.


Time for more predictably weird weather news! Sunny California, while still sunny, has been freezing this week. Temperatures statewide plunged to as much as 20 degrees F below normal, the lowest lows the state has seen in years.

The freezing overnight temps are seriously bad news for California farmers’ crops, especially the state’s $2 billion citrus industry, which accounts for most of the commercially available oranges and lemons in the U.S.

Strawberry and avocado farmers, too, “are having a lot of sleepless nights,” protecting crops with in-field heaters, coverings, fans, and water.

From the Los Angeles Times:

The cold snap has been a particular concern for citrus farmers across the state, who have been up all night since Thursday. There are $1 billion in oranges, lemons, tangerines and grapefruit still on trees in California, the nation’s largest producer of fresh citrus.

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Megastorms Could Drown Massive Portions of California

In short, more serious storms are on the way to California – and climate change is part of the reason. For those who live in California, as I do, I recommend taking this seriously. It’s a long article, but worth skimming through to understand that this warning should not be taken lightly.  ~ CA Desertvoice

Editor’s note (11/30/12): The article will appear in the January 2013 issue of Scientific American. We are making it freely available now because of the flooding underway in California.

The intense rainstorms sweeping in from the Pacific Ocean began to pound central California on Christmas Eve in 1861 and continued virtually unabated for 43 days. The deluges quickly transformed rivers running down from the Sierra Nevada mountains along the state’s eastern border into raging torrents that swept away entire communities and mining settlements. The rivers and rains poured into the state’s vast Central Valley, turning it into an inland sea 300 miles long and 20 miles wide. Thousands of people died, and one quarter of the state’s estimated 800,000 cattle drowned. Downtown Sacramento was submerged under 10 feet of brown water filled with debris from countless mudslides on the region’s steep slopes. California’s legislature, unable to function, moved to San Francisco until Sacramento dried out—six months later. By then, the state was bankrupt.

Continue reading here…




Red sky in the morning

This morning I woke to a blazing beautiful, red sky that looks something like this image. According to the old mariners’ phrase, this usually means rain is coming. I love the rain. Time to make soup. ♥

Red sky at night, sailor’s delight;
Red sky at morning, sailor take warning.


Red sky at night, shepherds delight;
Red sky in morning, shepherds’ warning.

This dish, with or without lentils, is served with rice as a lunch dish in the Punjab region of India, a bit like the red beans and rice of the U.S. South. If it’s not “creamy” enough, a dollop of cream or creme fraiche mixed in at the end should do the trick. Plus, it will reduce the spiciness if the lentils are hotter than liked.

4 tablespoons olive oil
2 medium red onions, finely chopped
1 teaspoon sea salt (gotta keep it healthy)
3 garlic cloves, finely chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
3 bay leaves
1 fresh green hot chile, slit the length of the chile
1/2 teaspoon cayenne pepper
2 medium to large tomatoes, quartered, and pureed in a food processor or blender
1 (8-ounce) can tomato puree
2 (16-ounce) cans red kidney beans, drained and rinsed (or cooked)
2 (16-ounce) cans lentils, drained and rinsed (or cooked)
1 teaspoon of garam masala (optional)
2 cups of water

Put the vegetable oil in a large saucepan on a medium-high heat and when hot, add the onions and salt and cook until dark brown in color, about 20 minutes.

Keep a cup of water by the stove as the onions will probable stick as they brown. If the onions start sticking, put in a teaspoon of water and scrape up the brown bits. Continue until the onions are a good brown color.

Add the garlic and cook for a minute or so.

Add the coriander, cumin, turmeric, bay leaves and green chile and cook for another minute or so.

Stir in the cayenne pepper, fresh tomatoes and tomato puree.

Bring to a boil, then reduce the heat and simmer uncovered for about 10 minutes to reduce the mixture down and get the flavors to blend.

Stir in the beans, lentils, garam masala and water. Bring to a simmer and cook partially covered for 10 minutes.

Remove bay leaves and chile. Spoon into a serving bowl and serve.