this post was submitted on 12 Aug 2024
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Discussion of climate, how it is changing, activism around that, the politics, and the energy systems change we need in order to stabilize things.

As a starting point, the burning of fossil fuels, and to a lesser extent deforestation and release of methane are responsible for the warming in recent decades: Graph of temperature as observed with significant warming, and simulated without added greenhouse gases and other anthropogentic changes, which shows no significant warming

How much each change to the atmosphere has warmed the world: IPCC AR6 Figure 2 - Thee bar charts: first chart: how much each gas has warmed the world. About 1C of total warming. Second chart: about 1.5C of total warming from well-mixed greenhouse gases, offset by 0.4C of cooling from aerosols and negligible influence from changes to solar output, volcanoes, and internal variability. Third chart: about 1.25C of warming from CO2, 0.5C from methane, and a bunch more in small quantities from other gases. About 0.5C of cooling with large error bars from SO2.

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How to Make a Nation of Meat Eaters Crave the Humble Bean (www.nytimes.com)
submitted 1 month ago by silence7@slrpnk.net to c/climate@slrpnk.net
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[–] Roggebrood@feddit.nl 7 points 1 month ago (2 children)

I'd argue that's the same for black bean burgers. They are not like faux meat burgers, but a thing on their own.

[–] Telorand@reddthat.com 2 points 1 month ago

Yep, which is why I offered that as a supporting example!

[–] Naz@sh.itjust.works 1 points 1 month ago (1 children)

You've convinced me. I'm gonna try one next time I'm getting burgers. What sauces go well with black bean burger?

[–] Roggebrood@feddit.nl 1 points 1 month ago (1 children)

They are pretty versatile, especially if they are homemade. But my go-to's are a smokey bbq sauce or sriracha mayo

[–] Naz@sh.itjust.works 1 points 1 month ago (1 children)

Mmm, spicy mayo sounds good. How about cheeses, what goes perfectly with a black bean burger?

[–] Roggebrood@feddit.nl 1 points 1 month ago

Eh, anything that melts I'd suppose. Most of the times I used gouda, because that's what was in the fridge