Daniel Salzler No. 1303 EnviroInsight.org Five Items April 25, 2025
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1. Many Of Us Just Celebrated Easter By Gathering Around A Large Table And Eating A Wonderfully Prepared Meal. Now, What To Do With The Left Overs? Keep Food out of the Danger Zone.
Bacteria grow rapidly between the temperatures of 40° F and 140° F. After food is safely cooked, hot food must be kept hot at 140° F or warmer to prevent bacterial growth. Within 2 hours of cooking food or after it is removed from an appliance keeping it warm, leftovers must be refrigerated. Throw away all perishable foods that have been left in room temperature for more than 2 hours (1 hour if the temperature is over 90° F, such as at an outdoor picnic during summer).
Cold perishable food, such as chicken salad or a platter of deli meats, should be kept at 40° F or below. When serving food at a buffet, keep food hot in chafing dishes, slow cookers, or warming trays. Keep food cold by nesting dishes in bowls of ice or use small serving trays and replace them often. Discard any cold leftovers that have been left out for more than 2 hours at room temperature (1 hour when the temperature is above 90 °F).
How long different leftovers stay fresh?
According to FoodSafety.gov, here are some best practices for how soon you should finish any foods that are popular on the Easter table from quiche to cakes:
Bacon: If you didn’t use up as much bacon as a recipe called for, or maybe needed less for brunch than you originally intended, any leftover uncooked bacon can keep in the fridge for one week from when it was purchased or opened. Alternatively, cooked bacon can last for 5 to 14 days if refrigerated after making it.
Breads, homemade: When stored in the pantry from the date it was baked, breads can last for three to five days, which is a shorter shelf life than most commercial bread products due to the lack of preservatives. When refrigerated, homemade breads can keep up to three months.
Cakes: Cakes can keep up to 10 days if refrigerated properly from the time they were first made and served.
Casseroles: A properly stored prepared casserole can be kept in the fridge and eaten for up to four days from when it was cooked.
Cinnamon Rolls: On the off chance you have leftover cinnamon rolls, the sweet pastry will keep for one to three days in the pantry from the date it was made or purchased and up to three months if frozen from the time it was served.
Egg dishes: From strata and quiche to egg casserole bakes, leftover egg dishes should be enjoyed within three to four days if refrigerated from the day it was made. If it has been frozen from the time it was baked and served, the egg dish can be safely eaten up to three months later.
Hard boiled eggs: The Easter staple will last for up to one week if refrigerated and stored properly from the date it was cooked and served.
Check out more on how long eggs stay fresh at https://www.goodmorningamerica.com/food/story/long-eggs-stay-fresh-tips-store-check-eggs-96848688
Ham: A bone-in ham that was fresh and cooked before eating can be eaten after refrigerated for up to one week, and is safe to eat one to two months from frozen. For a ham that was purchased canned or fully cooked and has already been opened, it’s safe to eat for up to five days from the fridge and up to two months if frozen.
Fresh fruit pies: One week if refrigerated after opening or making (if from scratch); eight months if frozen from the date it was made or purchased.
Use theFood Saver app online to search for other specific foods that you may have left over.
2. Science: Researchers Discover New Class Of Antibiotic that targets drug-resistant bacteria; molecule, known as lariocidin, interrupts bacteria protein production in a previously unknown way. Read more at:
https://healthsci.mcmaster.ca/a-breakthrough-moment-mcmaster-researchers-discover-new-class-of-antibiotics/?utm_source=join1440&utm_medium=email& utm_placement=newsletter&user_id=66c4bace5d78644b3a9105ad
3. Out Here In The Western United States, Many People Have Guns For Any Of Many Purposes; But Have You Ever Wondered What Happens If You Shoot a Gun in Space?
Space programs have spent decades figuring out how terrestrial activities would work outside of Earth’s atmosphere. Will plants grow? Do muscles atrophy? Will astronauts ever be able to do laundry?
A less-researched but no less important question: Could you fire a gun in space? And has anyone ever tried?
Technically, it should work just fine. According to BBC Science Focus, guns don’t require oxygen to fire. That’s because they already have an oxidizing agent in the sealed ammunition cartridge that can ignite the gunpowder. Nor is gravity needed to chamber a bullet: a spring forces that.
| SHOOTING ON EARTH | SHOOTING IN SPACE |
| Gun will likely function in average temperatures | Gun could malfunction when exposed to extreme hot or cold temperatures |
| Bullet will travel until gravity overtakes it, typically 1.5 miles, depending on caliber. | Bullet could travel indefinitely until striking a solid object. |
| Recoil can be absorbed by the body. | Recoil could propel the body backward. |
Read more at https://www.mentalfloss.com/can-you-shoot-a-gun-in-space?utm_ source= join1440&utm_medium=email&utm_placement=newsletter&user_id=66c4bace5d78644b3a9105ad
4. April Streamflow Forecasts Show Disparity Across The West. The April 10, 2025 National Water & Climate Center reports that the April 1 streamflow and water supply forecasts produced by the NRCS Snow Survey and Water Supply Forecasting Program (SSWSFP) depict a wide range of conditions across the western U.S. this year.
The highest forecasts as a percent of median are centered in the Northwest, where snowpack and seasonal precipitation have been well-above normal. The Southwest experienced a snow drought and precipitation deficit this season, with well-below normal streamflow expected for the spring and summer period. Forecasts are predominantly derived from mountain snowpack and seasonal precipitation data from automated NRCS SNOTEL sites and manual snow course measurements. NRCS SSWSFP staff perform maintenance on the SNOTEL stations, quality control the data, and distribute the forecasts and water supply outlook reports.
The Natural Resources Conservation Service (NRCS) produces this weekly report using data and products from the National Water and Climate Center and other agencies. The report focuses on seasonal snowpack, precipitation, temperature, and drought conditions in the U.S.
| Snow………………………………………………………….. | Page 2 |
| Precipitation………………………………………………. | Page 4 |
| Temperature……………………………………………… | Page 8 |
| Drought…………………………………………………… | Page 10 |
| Other Climatic and Water Supply indicators.. | Page 14 |
| More Information…………………………………….. | Page 20 |
To read the entire USDA Water and Climate Update, go online to https://www.nrcs.usda.gov/sites/default/files/2025-04/NWCC Water and Climate Update 2025-04-10.pdf
5. With New Book, NAU Sociologist Challenges Our Understanding Of Water. When Janine Schipper first moved to the southwest more than 25 years ago, her attention was on the land. She was in the process of finishing her doctoral dissertation, focused on Phoenix’s urban sprawl and the culture and politics of land use.
But Schipper, who is now a professor of sociology at Northern Arizona University, gradually began to see that land use was, in her words, “intricately interwoven” with the way our culture uses and thinks about water.
Since 2014, she has been researching and reconsidering the idea of water sustainability in this region. The culmination of that research is a new book, “Conservation is Not Enough: Rethinking Relationships with Water in the Arid Southwest,” released this week by University of Wyoming Press in hardcover, paperback, and digital formats.
The book draws on 95 “water narratives” collected across Arizona and other southwestern states with the help of numerous graduate students over a three-year period. And it also reflects the evolution of Schipper’s personal relationship with water. Like many who discover the basic challenge of water scarcity in the southwest’s dry climate, Schipper began by trying to change her own, individual actions. “Basically, I saw myself as an aspiring conservationist when I first started,” she said. “I was thinking about how we use water, how to use water more efficiently. … I thought about water in terms of how I use it as a resource.”
“But as a sociologist,” she added, “I knew that there were limits to that kind of individual, lifestyle approach, and I needed to broaden my perspective.”
The southwest is experiencing its driest period in over a thousand years, Schipper noted. (Some climate scientists refer to the current period as the “emerging southwestern North American megadrought.”) “I wanted to understand how others are grappling with this reality,” Schipper explained, “and what concerns they had, and what solutions they seek.”
One of the major themes that emerged from her research was a shared ethic of conservation that united diverse interviewees. “No matter what their age, no matter what their culture, profession or political orientation, they shared this value of conservation, without me ever mentioning or the students ever mentioning the word ‘conservation’ – that was not in any of our questions,” Schipper said. “People not only valued it, but practiced it, and talked heavily about their conservation orientation.”
Yet despite the prevalence of this attitude, Schipper also came to believe — as the book’s title indicates — that the dominant narrative of water conservation was burdened by its connection to Anglo-European views of the natural world as something to be managed, controlled, and enlisted for human purposes.
“Colonialism focused on making the land viable for European expansion and development,” Schipper said. “Conservation arose within that colonial worldview as a means to make it possible for that westward expansion. And so the view of water and land and nature is that of ownership, and control – how to control that, as a resource to be used.”
Among the conversations that shifted her thinking, she said, was one with Hopi tribal elder Vernon Masayesva, who “speaks about humans not as users of waters, but as gourds within the water cycle, like vessels that carry and release water, as part of water’s journey.”
“We’re part of the water cycle,” she added. “That just really helped me start to see things differently.”
(Although portions of the book emphasize the contemporary relevance of indigenous perspectives on water like Masayesva’s, Schipper stressed that she does not consider herself an expert on native views of the more-than-human world. “As a non-Indigenous person, I really offer this from a place of humility and learning, not as a definitive understanding of those accounts,” she said.)
“Through the course of researching, talking to a lot of people, writing, processing — through all of this, and listening to many different voices, my relationship with water dramatically shifted,” Schipper said. “I no longer view water as a resource to be conserved. I see water more as a living being, who I have begun fostering a deeper relationship with.”
It’s that sort of relational perspective, built on “deeper respect and reverence,” that Schipper hopes to encourage in readers of her book. She believes that our attitude toward water needs to shift away from an ownership mindset and toward an ethic of care, reciprocity, and gratitude.
The managerial, conservationist view of water, she noted, is relatively new in the long human history of this region, emerging only within the past century. “The fact that that shift has already happened… it gives me hope that we can change how we relate with water,” Schipper said. “We’ve changed before. We can do that again.”
Her book is an attempt to nudge communities in that direction, but not the endpoint of her work. She hopes it will be the beginning of future conversations, and the impetus for new questions that push the human inhabitants of this region to reevaluate the way they view the rivers, the rain, the summer storms, and the kitchen faucet. Soure: https://azdailysun.com/news/local/community/with-new-book-nau-sociologist-challenges-our-understanding-of-water/article_1b386f52-238e-44c8-9c80-69fdfb5997b6.html#tncms-source=internal_referral
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