Climate emergency: The new science showing it’s make-or-break time
As climate talks ramp up ahead of the crucial COP26 meeting in Glasgow, new research on what our carbon emissions are doing to the planet paints a disturbing picture Environment 21 April 2021
Pete Reynolds
SHALL we start with the good news or the bad news? The good news is that the world has made some progress in cutting the carbon emissions driving climate change. The bad news is that it is by no means enough, and emerging research suggests that the impact of the emissions we are pumping into the atmosphere could be even greater than we feared.
CRISPR gene-editing urgently needs an off-switch – now we have one
Making changes to genes with CRISPR has the potential to cure diseases and feed the world, if we can learn to control it. Now it looks like viruses hold the solution Technology 13 January 2021
Pete Reynolds
THERE is a technology that could tackle some of life’s most pressing problems, from disease to malnutrition. It could fix medical conditions such as cystic fibrosis and sickle cell anaemia simply by changing a bit of genetic code. It could eliminate malaria by making male mosquitoes infertile. It could wipe out pests that destroy crops. And it could modify other organisms to increase their usefulness, helping to create foods that are tastier and more nutritious.
wife out in front and one day somebody text me he goes, congratulations. i go for what? they go pete reynolds just gave you number one ramen in new york city. anthony: so new york times loves you? joshua: yeah, and i saw the article and i started crying. anthony: cosme is the owner of casa enrique also in long island city. it s the only mexican restaurant in new york with a michelin star. anthony: you didn t even do the smart thing, the smart thing of course being to make shitty mexican food because you know americans will always buy shitty mexican food. you started making really associated interesting mexican food, why? cosme: my brother come up with the idea to open a mexican restaurant, and i told my brother come on, i ve never cooked mexican food like for a restaurant. so i started cooking for six months at home every single day trying to do different things and finally we opened a mexican restaurant. anthony: and then you got a michelin star? cosme: yeah, for thr
anthony: if you re looking for amazing chinese food or korean just like home, well flushing is the place. this joint is high on the list, geo si gi. anthony: cheers. anthony: josh smookler and cosme aguillar are both chef s and restaurateurs operating in queens. josh, a korean man who was adopted and raised by a jewish family, owns the wildly popular long island city restaurant mu ramen. anthony: did you take off right away? it was successful right away? joshua: yes, pretty much immediately. you know i was cooking out of my house, then we transported onto this bagel shop. we served from 7 o clock to 9:30, ten seats at a time. it was me in the kitchen and my wife out in front and one day somebody text me he goes, congratulations. i go for what? they go pete reynolds just gave you number one ramen in new york city. anthony: so new york times
for amazing chinese food or korean just like home, well flushing is the place. this joint is high on the list, geo si gi. cheers. josh smookler and cosme aguillar are both chef s and restaurateurs operating in queens. josh, a korean man who was adopted and raised by a jewish family, owns the wildly popular long island city restaurant mu ramen. anthony: did you take off right away? it was successful right away? joshua: yes, pretty much immediately. you know i was cooking out of my house, then we transported onto this bagel shop. we served from 7 o clock to 9:30, ten seats at a time. it was me in the kitchen and my wife out in front and one day somebody text me he goes, congratulations. i go for what? they go pete reynolds just gave you number one ramen in new york city. anthony: so new york times loves you? joshua: yeah, and i saw the article and i started crying.