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What do you eat that didn't die???

I mean, depending on the type, oaks don’t live longer than a few centuries normally. Their normal lifespans are 100-300, with some as short as 50 and others as long as 600. Trees are like other living things: They age and die.

There are some interesting studies on the impact of longer growing seasons. The extended growing seasons may make up for slower growth during increasingly common droughts, and they might also help store more carbon.

https://environment.ec.europa.eu/news/climate-change-warming-may-extend-some-tree-growing-seasons-and-compensate-reduced-carbon-uptake-2022-11-30_en

The biggest visible impact climate change will have on forests (outside of wildfires) will be seen in forest composition as species more acclimated to warmer temps take over. It’s not like trees die and then nothing takes their place. Even coastal ghost forests see shifts in species. The great northern forests likely won’t vanish; they’ll change how they look. Funny enough, that might mean more oak and hickory in some places.

Have you ever raised chickens? Have you ever depended on their eggs or meat for income or survival? Caring for chickens is a hell of a lot of work and can be quickly destroyed by a wild dog or cat. Not really sure humans suck for protecting their livestock / income / food safety / hobby etc.

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A team of international astronomers have discovered a galaxy that has changed classification due to unique activity within its core. The galaxy, named PBC J2333.9-2343, was previously classified as a radio galaxy, but the new research has revealed otherwise. The work is published in Monthly Notices of the Royal Astronomical Society.

PBC J2333.9-2343, located 656 844 372 light years away, has now been classified as a giant radio galaxy that is 4 million light years across and happens to have a blazar in its core; a blazar is an active galactic nucleus (AGN) with a relativistic jet (a jet travelling close to the speed of light) directed towards an observer. Blazars are very high energy objects and are considered to be one of the most powerful phenomena in the Universe. The research has revealed that in PBC J2333.9-2343, the jet changed its direction drastically by an angle of up to 90 degrees, going from being in the plane of the sky, perpendicular to our line of sight, to pointing directly towards us.

A blazar jet is made of elemental charged particles like electrons or protons that move at velocities close to the speed of light. These move in circles around a strong magnetic field, causing the emission of radiation across the entire electromagnetic spectrum. In PBC J2333.9-2343, the jet is thought to originate from or close to the supermassive black hole in its centre.

With the jet pointing in our direction, the emission is strongly enhanced and can easily exceed that coming from the rest of the galaxy. This in turn drives high-intensity flares stronger than those coming from other radio galaxies, thus changing its categorisation.

https://academic.oup.com/mnras/advance-article/doi/10.1093/mnras/stad510/7080132?login=false

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In 2028, the first child overdoses on concentrated high fructose sugar cartridges resulting in a new type of superdiabetes. The following lawsuit ends with a minimal payout, the dismantling of Hewlett-Packard's food printer division, and bring a new meaning to the term "hp sauce."

Full paper in Nature Communications: https://www.nature.com/articles/s41467-023-36904-3

Really wish I could double-flair this Astronomy and Biology, but, alas

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That was a very interesting read.

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Paper: https://www.nature.com/articles/s41380-023-01960-0

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From the abstract:

>To date, analog methods of cooking such as by grills, cooktops, stoves and microwaves have remained the world’s predominant cooking modalities. With the continual evolution of digital technologies, however, laser cooking and 3D food printing may present nutritious, convenient and cost-effective cooking opportunities. Food printing is an application of additive manufacturing that utilizes user-generated models to construct 3D shapes from edible food inks and laser cooking uses high-energy targeted light for high-resolution tailored heating. Using software to combine and cook ingredients allows a chef to more easily control the nutrient content of a meal, which could lead to healthier and more customized meals. With more emphasis on food safety following COVID-19, food prepared with less human handling may lower the risk of foodborne illness and disease transmission. Digital cooking technologies allow an end consumer to take more control of the macro and micro nutrients that they consume on a per meal basis and due to the rapid growth and potential benefits of 3D technology advancements, a 3D printer may become a staple home and industrial cooking device.

From the discussion:

>As digital cooking technologies become more ubiquitous, it is feasible that humankind will see the nutritional merits and drawbacks of having software-controlled assistants in the kitchen. 3D food printing has the potential to be the next frontier in cooking. Questions surrounding cost, ease of use and consumer acceptance will likely be top factors driving the trajectory of this technology. The spotlight shed on whole foods vs. processed foods for good health may influence consumers’ perception of this technology. However, with upcoming generations’ fascination with not only novel technologies, but also environmental sustainability and healthy eating, all of these are likely to influence the extent of adoption. Additionally, development of competing cooking technologies and advancements in nutrition science may come into play. An industry built around this technology may be on the horizon, creating a new vision of better nutrition, better food accessibility and palatability for many, increasing food safety and adding art and cutting-edge science to the most basic human need—nourishment.

There are some interesting possibilities here with regards to food production, but it seems that the likely outcome of these technologies, especially in the near-term, will be first at industrial scales. The details of these systems for home use will be critical: how proprietary the ingredients and recipes might be would be a key consideration.

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By weight, only 4% of land animals are wild animals. The rest is farm animals and humans. That 4% left is the one that gets actively hunted. We humans are destroying the ecosystem and fail to see that we are part of it, so we’re effectively destroying ourselves.