Academy Award® Winner for Best Documentary of 2009, THE COVE follows an elite team of activists, filmmakers and freedivers as they embark on a covert mission to penetrate a remote and hidden cove in Taiji, Japan, shining a light on a dark and deadly secret. Utilizing state-of-the-art techniques, including hidden microphones and cameras in fake rocks, the team uncovers how this small seaside village serves as a horrifying microcosm of massive ecological crimes happening worldwide. The result is a provocative mix of investigative journalism, eco-adventure and arresting imagery, adding up to an unforgettable story that has inspired audiences worldwide to action.

THE COVE is directed by Louie Psihoyos and produced by Paula DuPré Pesmen and Fisher Stevens. The film is written by Mark Monroe. The executive producer is Jim Clark and the co-producer is Olivia Ahnemann.

source: www.thecovemovie.com

To donate or take action please enter: www.thecovemovie.com

(CNN) — A massive iceberg — more than twice the size of New York’s Manhattan island — is drifting slowly toward Australia, scientists said Wednesday.

The iceberg, measuring 140 square km (54 square miles), cleaved off an ice shelf nearly 10 years ago and had been floating near Antarctica before commencing on its unusual journey north.

Named B17B, it was about 1,700 km (1,056 miles) off the coast of West Australia, according to the country’s Antarctic Division.

“B17B is a very significant one in that it has drifted so far north while still largely intact,” said Australian Antarctic Division glaciologist Neal Young, who spotted the slab using satellite images taken by NASA and the European Space Agency.

“It’s one of the biggest sighted at those latitudes.”

It is unlikely to drift too close to the coast in its current form, Young said. The warmer waters will cause it to melt.

“As the water warms up, the iceberg is slowly breaking up, resulting in hundreds more smaller icebergs in the area,” Young said on the Australian Antarctic Division Web site.

In November, an iceberg estimated to be 500 meters wide and 50 meters high was spotted close to Macquarie Island in the southern Pacific drifting towards New Zealand.

Scientists working on the island were astounded by its size.

“We pulled out the binoculars that we use for work on the seals and, sure enough, it was a huge floating island of ice basically and, yeah, it was an incredible sight,” Australian researcher Dean Miller told CNN affiliate TVNZ.

The Australian Antarctic Division said the iceberg was part of a flotilla that would have broken off from a larger ice flow that possibly came from the Ross Ice Shelf, Antarctica’s largest.

Although shipping lanes in this region are not particularly busy in November, the icebergs prompted Maritime New Zealand to issue navigation warnings.

Three years earlier, another family of icebergs led to a small tourist boom when they drifted along the east coast of New Zealand’s South Island.

Oceanographer Mike Williams told Radio New Zealand the icebergs had “pretty much the same origin” but that some had probably been trapped in the icy seas of Antarctica for longer, before being carried north by the currents.

However he was reluctant to cite global warming as the reason for the large-scale movement of ice. “We do have to a change our position a little because in 2006 we thought this was a ‘once in a lifetime’ event.

“But large ice shelf carvings, where the ice comes from, are still only carving on a 30 to 50-year period.”

CNN

Article from: www.fastcodedesign.com

Greenpeace asks you, gentle public, to redesign BP’s logo to more aptly convey its dirty ways. Skulls and crossbones welcome.

You’ve seen BP’s green-and-yellow sunburst logo, right? Seems completely out of place now that the defining image of the company is a dark blob spreading across the Gulf. With that in mind, Greenpeace has put up the Bat-Signal for a fresh logo that better conveys the oil company’s miraculous ability to ruin the world. (Along those lines, check out this fake BP PR Twitter account. Some tweets: “Negative people view the ocean as half empty of oil. We are dedicated to making it half full” and “Please do NOT take or clean any oil you find on the beach. That is the property of British Petroleum and we WILL sue you.”)

Greenpeace is entreating all designers, professional and otherwise, to “design a new logo that’s more suitable to [BP's] dirty business,” the organization writes on its Web site. The contest is actually pegged to BP’s investment in oil extraction from Canadian sand pits, a process said to produce four times as much CO2 as conventional drilling, though entrants are free to find inspiration in any of BP’s unseemly activities. The winning design will be featured in Greenpeace’s anti-BP campaigns. Submissions will be accepted through June 28.

Entries are already trickling in. Oil stains and memento mori figure prominently.

Devastated wildlife is big, too, some more graphic than others.

Profanity: always popular

The competition follows Greenpeace’s own guerrilla foray into revamping BP’s brand identity. Last week, activists scaled the corporation’s London headquarters, replacing the old company flag with a newer, arguably more descriptive one.

Obviously, the contest is meant to provoke and BP won’t actually change its branding. But it should. All the cool kids are doing it.

This Vegetarian Lasagna caught our attention while browsing the net, it looks so yummy and the upside is:  it´s super healthy. Have a great week and try this lasagna, for more great recipes go to Mango&Tomato the author of this great meal.

Ingredients
1 cup parsley
2 garlic cloves
24 ounce cottage cheese (I used 2%)
1 egg
4 zucchini, thinly sliced
15.25 ounce can black beans, rinsed, drained
1 teaspoon olive oil
6 ounces fresh spinach
2 dashes red pepper flakes
28 ounce crushed tomatoes
1/4 cup grated Parmesan

Directions
1. Preheat the oven to 375.
2. In a food processor chop parsley and garlic.

Photograph by Olga Berman of Mango & Tomato

3. Add cottage cheese and puree (if you want to buy Ricotta, you can skip this step).

Photograph by Olga Berman of Mango & Tomato

4. Add an egg and puree till everything is incorporated

Photograph by Olga Berman of Mango & Tomato

5. Meanwhile, bake sliced zucchini for about 15 minutes, just to soften them up. Alternatively, if you have an outside grill, you can grill your zucchini slices.

6. In a medium skillet heat olive oil. Add spinach and red pepper flakes and saute till the spinach wilts (the photo below is of “before”).

Photograph by Olga Berman of Mango & Tomato

7. In an 8×8 Pyrex dish make the following layers:

crushed tomatoes
zucchini
cottage cheese mixture
black beans
crushed tomatoes
zucchini
cottage cheese mixture
spinach
crushed tomatoes
cottage cheese mixture
Parmesan

8. Bake for 45 minutes (it’s best to set your Pyrex on a cookie sheet in case there is some spillage…it also makes it easier to take out the dish from the oven).

Let the lasagna stand for at least 15 minutes before cutting into it.

Please watch this National Geographic video,  a sort of short explanation about global warming, greenhouse gases and the consequences of rising temperatures around the world. Small changes make a huge difference, think about your children and what kind of world you want to leave them.

Natural Geographic

En México se considera que 2,584 especies están en riesgo, algunas de estas son:

EL JAGUAR: El jaguar ( Panthera onca ), también conocido como yaguareté, nahuel, yaguar, otorongo e incluso tigre, era considerado por las antiguas culturas mesoamericanas y sudamericanas un símbolo de poder y divinidadSus poblaciones se han visto reducidas debido a la destrucción de su hábitat, a la disminución de sus presas y a la cacería ilegal.

VAQUITA MARINA:En la Reserva de la Biosfera Alto Golfo de California y Delta del Río Colorado, vive en su ambiente natural la marsopa vaquita, uno de los cetáceos más pequeños y amenazados del mundo y única especie endémica de mamífero marino en México.

De distribución limitada –sólo habita en una región muy restringida del alto golfo de California-, hoy en día sobreviven menos de 600 ejemplares de esta especie.

EL LOBO MEXICANO: Los lobos grises (Canis lupus) son habitantes de las zonas templadas y montañosas de Europa, Asia y Norteamérica. En torno a estos animales se han producido mitos y leyendas que desde hace siglos los han convertido en el objetivo de exitosas campañas de exterminio.Los lobos mexicanos se encuentran actualmente en peligro de extinción en todo su rango de distribución original, debido a los programas de erradicación que se implementaron desde principios del siglo XX en Estados Unidos y a partir de la década de 1950 en México.

EL OSO NEGRO: El oso negro (Ursus americanus) es uno de los mamíferos terrestres más grandes de México.Se cree que el oso negro ocupa aproximadamente un 40% de su distribución original, y se cuenta con muy poca información del estado en el que se encuentran las poblaciones actuales.

Para más información: http://www.wwf.org.mx/wwfmex/index.php

Por: Guillermo Ríos / El Sol de México
Ciudad de México.- Los Premios Nobel de la Paz, Rajendra Pachauri, y de Química, Mario Molina, lamentaron que las grandes potencias no hagan caso a las advertencias que se han hecho en torno al cambio climático.

En conferencia magistral ofrecida en la UNAM, Rajendra Pachauri, presidente del Comité Intergubernamental sobre Cambio Climático, advirtió la necesidad de que se atiendan estos llamados, pues de lo contrario en el futuro modificar esta situación será doblemente costoso.

“Pienso que es esencial que lleguemos a un acuerdo para traer algunos esfuerzos tangibles y reducir estas emisiones, porque no podemos darnos el lujo de disfrutar del tiempo, porque esto no significa que se pueda hacer posteriormente; si se hace, será mucho más complejo y mucho más caro”, indicó el Premio Nobel de la Paz 2007.

A su vez, el Premio Nobel de Química 1995, Mario Molina, coincidió en que las consecuencias ya existen, como precipitaciones extremas, sequías más intensas y la lucha por evitar un incremento de la temperatura de hasta dos grados. Por ello, lamentó que el Congreso de Estados Unidos no muestre disposición para esta lucha.

* EL RECTOR Y “SU YO ACUSO”

Por su parte, el rector de la Universidad Nacional Autónoma de México (UNAM), José Narro Robles, estableció que si no hay ajustes al modelo de desarrollo, quedará claro quiénes han sido los responsables de no tomar las determinaciones a tiempo pensando en la vida y en el planeta, y las próximas generaciones tendrán el derecho a hacer los reclamos históricos correspondientes.

En un par de años, dijo, en el orbe habrá siete mil millones de personas y hoy existen grupos de académicos, científicos y activistas comprometidos con la vida, que están “dispuestos a seguir puntualizando los problemas que acompañan al mundo, como pobreza, ignorancia, exclusión y enfermedad, así como carencia de servicios básicos”.

Es tiempo de hacer los ajustes y la próxima XVI Conferencia de Naciones Unidas sobre Cambio Climático (COP16), en Cancún, puede ser una oportunidad para emprenderlos, añadió el rector universitario José Narro Robles.

Monday Morning and all we can think about is some great breakfast, so why not make it a vegetarian one!, we found this amazing recipe on http://www.perrysplate.com/ it´s black bean enchiladas with Portobello mushrooms, enjoy and have a great week.

Portobello and Black Bean Enchiladas with Roasted Poblano Sauce
adapted from Eating Well by A Hint of Honey

Roasted Poblano Sauce:
1 poblano pepper
2 tsp. extra virgin olive oil
1 medium yellow onion, chopped
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. chili powder
1/4 tsp. paprika
1/8 tsp. ground chipotle pepper (optional)
2 cups crushed tomatoes
1/2 cup fresh cilantro, chopped + extra for garnish

Filling:
2 roasted red peppers, diced (jarred or fresh)
12 oz. portobellos (about 4-5 large), stemmed, gills scraped out, and diced
1/2 red onion, diced
extra virgin olive oil
salt and freshly ground black pepper
1 can black beans, drained and rinsed

12 corn or whole wheat flour tortillas
4 oz. queso fresco
fresh tomatoes or pico de gallo, for serving

Preheat oven to 425 F.

To prepare the sauce: Roast the poblano pepper (and red peppers if using fresh) directly over the flame of a gas burner, turning frequently with tongs, until evenly charred. (Alternatively, char under the broiler, turning once or twice, for 5 to 7 minutes total.) Transfer to a deep bowl, cover with plastic wrap, and set aside to steam for 10 minutes.

Meanwhile, heat 2 tsp. olive oil in a medium saucepan over medium heat. Add the onion, garlic, salt, cumin, chili powder, paprika and ground chipotle (optional) and cook, stirring, until the vegetables have softened, about 5 minutes. Remove from the heat.

Peel the pepper, discard the stem and seeds, and chop. Add to the saucepan along with the tomatoes, water, and chopped cilantro. Return to medium heat and cook, uncovered, at a steady simmer, until the liquid has reduced slightly, 10 to 15 minutes. Puree using an immersion or stick blender (or very carefully transfer to a blender or food processor) until smooth. TIP: Can be done a day or two in advance.

To prepare the filling: While the sauce simmers, place the mushrooms and red onion in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast, stirring halfway through, until the vegetables are tender and browned in spots, about 15 minutes total. Transfer to a large bowl and stir in beans and roasted red peppers (if you are using jarred peppers make sure to remove the excess moisture). TIP: Can be done a few hours in advance.

Reduce oven temperature to 375 F.

To prepare the enchiladas: Spread 1/2 cup of the sauce in the bottom of a 9×13 baking dish. Place a skillet over medium heat. Coat both sides of a tortilla with cooking spray. Heat in skillet for 5 to 10 seconds per side, adjusting the heat if the pan gets too hot. (Or you can warm the tortillas in the microwave.) Spread about 1/3 cup of the filling and 1 Tbsp. of the sauce down the middle of the tortilla and roll it up to enclose the filling. Place seam-side down in the baking dish. Repeat with the remaining tortillas, filling and sauce. Spread the remaining sauce over the enchiladas. Top with crumbled queso fresco.

Bake in preheated oven, uncovered, until hot, about 15-20 minutes. Serve with fresh tomato or pico de gallo and garnish with cilantro.

Serves 4-6.