Airdrie Canada Post warehouse loses heat Monday morning – Calgary

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Working in freezing temperatures is never easy for mail carriers. But it was the temperature inside an Airdrie warehouse that caused some Canada Post employees to refuse to work Monday.

Gordon Fischer, Prairie region national director for the Canadian Union of Postal Workers, said the heat went out overnight.

“We had reports of workers having to wear toques and mitts inside the facility,” said Fischer.

“It’s very difficult to sort mail and get your mail prepared to take out for delivery in that sort of conditions.”

Workers reported it was 5C inside the warehouse while they sorted mail by hand.

The CUPW said several people refused to work and went home.

Some filed complaints through the union, though Fischer wouldn’t say how many.

READ MORE: Extreme cold in Calgary sparks school closures, bus cancellations

Canada Post managers said it is well within employees’ rights to refuse to work if they feel uncomfortable.

Marcel Viveiros, a director of mail operations in Calgary, added that safety is always a top priority.

“I can assure you that if there are situations where it’s an unsafe situation, we’re not going to put them in danger,” said Viveiros. “We take health and safety very seriously.”

This came on a day when Canada Post was promoting mail carrier safety.

It is homeowners’ responsibility to clear their sidewalks so that carriers have an ice-free path to homes.

Canada Post said in the first two weeks of January, 100 employees across the country slipped and hurt themselves while out delivering mail.

READ MORE: Canada Post cuts workers’ disability benefits

Fischer said the current deep freeze adds more problems to the list of concerns mail carriers have been raising recently.

“[The cold warehouse] is just one of a number of numerous health and safety problems that workers at Canada Post have to deal with.”

In late November, the federal government ordered postal employees back to work after rotating strikes slowed the delivery of holiday mail.

The federal Ministry of Labour told Global News that both sides have met with an independent arbitrator and that talks are ongoing.

© 2019 Global News, a division of Corus Entertainment Inc.

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Survey says Canadians think Earth beat its heat record in only 10 of the last 18 years. They’re wrong – National

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Canadians — you’d think they’d be the most knowledgeable people on the planet.

In 2016, the Great White North ranked first in the share of university and college graduates in the Organization of Economic Co-operation and Development (OECD).

The share of 25- to 64-year-olds with a college diploma as their highest educational attainment was more than double what it was in OECD countries overall.

Coverage of climate change on Globalnews.ca:


But education does not necessarily equal indication of a populace that’s well-informed on a slate of issues, if the results of a new Ipsos survey are anything to go by.

The polling agency released “Perils of Perception” on Wednesday.

It’s an annual international survey conducted in 37 countries that looks at whether respondents have accurate, or inaccurate ideas about major issues.

READ MORE: 86% rate quality of life in Calgary as ‘good’ — 2018 Citizen Satisfaction Survey

This one ranked Canada 11th out of 37th countries when it came to accurate understandings of major issues.

At that rank, it trailed countries such as Hong Kong (1st), New Zealand (2nd), Sweden (3rd), Hungary (4th) and Great Britain (5th).

One area of misunderstanding  — climate change.

WATCH: Minister of the environment presents Ontario’s climate change plan without a carbon tax






The survey found that Canadians are underestimating the number of years that the planet Earth has set heat records over the last two decades.

It also found that Canadians are overestimating the share of energy that they consume from renewable resources.

This chart from Ipsos shows Canadians underestimating the heat records that have been set in the last 18 years.

Ipsos

Canadians estimated that Earth set heat records in 10 out of the last 18 years.

In reality, the planet set heat records in all but one of those years.

Even though the estimates were off by seven years, Canadians nevertheless ranked fourth out of 37 countries when it came to an accurate understanding of this matter.

WATCH: Critical UN talks aim to tackle global warming






The survey also showed Canadian respondents overestimating how much renewable energy they use.

Respondents estimated the renewable share of their energy use at just over 30 per cent, when really, the share was 22 per cent.

This chart shows how much of their energy use Canadians believe comes from renewables.

Ipsos

The results provided some insight into the difficulties that governments across Canada have faced trying to agree on how to combat climate change, Mike Colledge, president of Canadian public affairs with Ipsos, told Global News.

“You see we miss it by almost 50 per cent,” he said.

“You can understand why it’s hard to get traction for either side of this discussion.”

WATCH: Vancouver landmark tackling climate change head on






Colledge said Canadians are locked in a debate over climate change in which neither side has appeared to convince the other.

“When you try to move people, it is not about moving them with facts,” he said.

“So you have a debate in the country now on climate change, where you have people largely yelling facts over the wall at each other, and if you disagree they call you a denier, and if you disagree on this side they call you a liar.”

He noted in an op-ed that people are unlikely to shift each other’s opinions with facts, that there are “other emotions and values bundled into this debate.”

“There’s no debate bringing people to the middle and saying, let’s understand what the real concerns are around this issue,” he said.

“I’m not absolving anybody… but that’s what’s unfolding.”

READ MORE: One-third of cannabis buyers still using illicit dealers, according to Ipsos poll

With 15 per cent of Canadian respondents considering climate change one of the top three priorities facing the country, Canada ranked third in terms of its concern, tying it with Germany, Belgium, Australia, Sweden and China.

That was higher than the global average of 11 per cent.

The survey also found an inverse correlation between concern about climate change, and issues such as corruption and crime.

Climate change ranked as a low priority in countries with high crime and heavy poverty, Colledge said.

WATCH: UN Secretary General calls for swift action, says ‘we are in deep trouble’ with climate change






Only one per cent of respondents in Argentina, for example, saw it as a major priority.

The issue didn’t rank close to the top when considering averages, either.

Globally, the top issue for countries was financial and political corruption, at 34 per cent.

READ MORE: Albertans are least likely in Canada to believe in climate change, survey shows

It was followed closely by unemployment, at 33 per cent.

When it came to unemployment, it turned out that Canadians were actually overestimating rates in their country.

The survey showed respondents estimating unemployment at 24 per cent, when in fact it’s six per cent — for a gap of 18 per cent.

That demonstrates a level of concern around the economy that goes beyond the metrics, Colledge said.

With people apparently over-concerned about the economy, and perhaps under-concerned about climate change given the facts, Colledge was asked whether there was room for people to dampen their worries about one issue and heighten them about another.

“The space for climate change to grow doesn’t automatically open up because the economy gets better,” he said.

“Unless we can convince people that the economy is better.”

Methodology

The survey carried out interviews in 37 countries between Sept. 28 and Oct. 16.

About 1,000 people were surveyed as part of the Canadian study. Canada was one of 21 countries in which a representative sample was surveyed.

Data for each question was taken from a variety of verified sources.

When results didn’t sum up to 100, or the difference appeared to be +/- more or less than the actual, this may have been due to rounding, numerous responses or the exclusion of “don’t knows” or not stated responses.

Data were weighted to match the profile of the population.

© 2018 Global News, a division of Corus Entertainment Inc.

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The Miso Eggs from ‘Salt, Fat, Acid, Heat’ Are a Cool Party Trick

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I molded a handful of soft miso paste around a slippery hard-boiled egg until it looked like something found at the bottom of the ocean. Then I waited.

These miso-cured eggs are one of the breakout recipes, so to speak, from the new four-part show Salt, Fat, Acid, Heat on Netflix, based on Samin Nosrat’s bestselling cookbook of the same title. (Sidenote: Not just any cookbook. This book is a modern classic; it rethinks the ways we learn how to cook. Read it and your cooking will be forever improved. Moving on!)

In the “Salt” episode, Nosrat travels to Japan to dive into salt-making, as well as soy sauce and miso production. When she meets with author Nancy Singleton Hachisu, they make miso-cured eggs, that look both incredibly easy and salty-funky-delicious. They shape the miso into a patty in their palms, then wrap 8-minute hard-boiled eggs in them, wait four hours, remove the miso with their thumbs, and serve the miso-permeated eggs sliced in half with a sprinkle of shichimi togarashi (a powdered spice mix; try it on popcorn too). There’s something about it that immediately inspired this viewer (and many others!) to try it. It’s eggs. Miso. Patience. If anything—a cool party trick.

In Singleton Hachisu’s 2015 book, Preserving the Japanese Way, her recipe for miso-cured eggs, tamago no misozuke, was a logical next step after making soy sauce pickled eggs. I followed along to make mine, and put them in the office mini-fridge to hang out for the afternoon.

Ch2 - 099 miso-cured eggs-5

Photo by Kenji Miura

Step 1: Make a patty of miso

Ch2 - 101 miso-cured eggs-7

Photo by Kenji Miura

Step 2: Wrap your hard-boiled egg in it.

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Photo by Kenji Miura

Step 3: Really tuck it in.

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Photo by Kenji Miura

Step 4: Pull them from the fridge after 4 hours.

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Photo by Kenji Miura

Step 5: Doctor up and serve!

Though my miso was softer and didn’t form as Play-Doh putty like hers, I did my best. The result of my sloppy version: Salty! After wiping away the miso (which Singleton Hachisu recommends saving and reusing for more eggs or in soup), I cut the eggs in half and shared them with colleagues. The egg whites had gotten firmer and were outlined with a light brown layer from the sunken-in miso; inside the yolk was still gooey. On its own it was sal-ty, but I’s love it in a salad or soup, or with avocado for breakfast like this person did to balance with other flavors. I used a LOT of miso for only two eggs, so I won’t be pulling a tray of more than four miso-cured eggs out at any big parties. I’m no millionaire. But it was still a fun novelty.

In her latest cookbook, Japan there’s a recipe for three-day miso-pickled egg yolks that can be your next experiment. “Pickling in miso ‘cooks’ raw egg yolks and transforms them into creamy, salty, earthy bites,” she writes, and suggests snacking on these with a glass of cold beer or sake. The yolks are dropped into divots in a container lined with miso, then topped with a blanket of more miso. Next level.

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Climate change will heat up cities and rural areas differently

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Climate change isn’t the only thing that will be heating up cities in the future — urbanization hikes temperatures too.

A new study led by a University of Guelph researcher looks at how climate change will affect urban and rural areas differently, finding both good news and bad news.

The good news, according to the study led by Scott Krayenhoff, an assistant professor of environmental sciences at the Ontario University, is that climate change appears to reduce the temperature boost from urbanization, known as the « urban heat island effect. »

The bad news is the combined heating effects of climate change and urbanization can’t be cancelled out by adapting urban design for a warmer climate, especially when it comes to nighttime warming, says a report on the study published this week in Nature Climate Change.

You’ve probably heard of the « urban heat island » effect. It’s caused by the fact that urban building materials like asphalt, concrete and brick soak up more heat during the day than grass and trees, and release it in the late afternoon and evening, hiking temperatures around 2 C to 3 C at those times of day.

That means urban areas are warmer than rural areas even in the absence of climate change.

Krayenhoff wanted to know what would happen if you added the urban heat island effect to climate change — would they add up as expected?

He and colleagues at Arizona State University, where he was previously a postdoctoral researcher, ran some simulations assuming that greenhouse gas emissions linked to climate change continue to rise as they have been rising. That’s expected to boost temperatures an average of 4 or 5 C in U.S. cities by 2090 to 2099.

A landscaper cuts the grass and plants on the Vancouver Convention Centre’s six-acre green roof. Green roofs cool cities by collecting rainwater and using the sun’s energy to evaporate the water instead of absorbing it as heat. (Darryl Dyck/Canadian Press)

The simulations showed that temperatures did increase quite a bit, but about 0.5 C less than might be expected than if you simply added the climate change and urbanization warming.

« Compared to the actual effect of climate change or even the urban warming, this is a small cooling effect. But it’s there, » he said, adding that it’s consistent with the findings of a previous global, but less detailed study.

That kind of effect hasn’t yet been detected in the real world, he acknowledged, but he expects that people will now try to look for it. He’s not sure exactly what causes it, but said it somehow has to do with less heat being stored during the day and released at night.

Green roofs, building materials

He and his colleagues wondered whether it’s possible to design urban areas to mitigate the heating from both effects. For example, roofs could be built with reflective materials that bounce solar energy back into space or covered in plants and soil that collect rainwater and use the sun’s energy to evaporate the water instead of absorbing it as heat.

They found that if those measures were applied consistently across entire cities while cutting greenhouse gas emissions to reduce climate change, daytime temperatures could be kept in check.

Unfortunately, when it came to nighttime temperatures, « any of the strategies we tried and all of them in combination can’t offset warming due to climate change and urban development, » Krayenhoff said.

The only thing that made a small difference to nighttime temperatures was switching from building materials like concrete, brick and asphalt to materials that don’t absorb heat well, such as wood, adobe or artificial turf. But Krayenhoff said the researchers wouldn’t necessarily promote the use of those materials yet, as they have other effects, such as boosting daytime temperatures.

Krayenhoff said the take-home message is we need to do what we can to reduce emissions and therefore climate change.

Otherwise, « the impacts on simply livability and health and energy use could be very large, and no matter how well we design our cities, they might be to a certain degree very warm and therefore unhealthy. »

The study was funded by the U.S. National Science Foundation, the Urban Water Innovation Network and Arizona State University.

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‘Salt, Fat, Acid, Heat’ Is the New Netflix Series That’s Very Much Worth Your Time

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Chef and writer Samin Nosrat is one of those instantly likable people. Watch five minutes of her new Netflix show (out October 12) and you’ll want her to be your personal cooking guru, or, at the very least, your friend. She’s relatable, approachable, and her food is never too precious (see: these recipes she created for this very magazine). This is immediately clear from her cookbook, also called Salt, Fat, Acid, Heat, a permanent fixture on many bookshelves in the Bon Appétit offices.

“My secret weapon… is letting bits of humanity creep through,” Nosrat tells me by phone. She feels like most food shows fall into two camps: the highly produced, cinematic, aspirational shows like Chefs’ Table; and the stand and stir, you-can-do-it studio shows. Nosrat sought to find the white space between the two. “What I didn’t see, and what I didn’t understand why I didn’t see, was why there couldn’t be something that was beautiful and cinematic yet accessible.” Thus, Salt, Fat, Acid, Heat was born: a four episode series that aims to show home cooks that beautiful is also within their reach.

In the show, Nosrat travels to one locale per episode (Japan=salt, Italy=fat, Mexico=acid, her home in Berkeley=heat) to take a deep dive into what she sees as one of the four core elements of cooking. She visits all types of food professionals, from artisanal soy sauce producers to talented Mexican home cooks to seek stories of people that are often skipped over in mainstream food media coverage. “I wanted to show the kinds of people who I didn’t see ever in other food television. Whenever possible, going deeper in the Google results to look for a woman, to look for a person of color, to look for a home cook,” she says. “It wasn’t always the most obvious person. It wasn’t always the easiest person to locate, but those were things I knew I wanted to push for.”

And it works. The group of people that Nosrat features feel like a very large extension of her family—she learns from them, she messes up with them (“those are the moments that people will relate to and I believe will really empower them”), she eats with them. Food TV should move a bit more this direction—toward the people that we don’t already know about, toward their passions and knowledge—and Nosrat is the right person to lead the charge.

Check out an exclusive clip of Salt, Fat, Acid, Heat below, and watch the full series starting October 12:

All products featured on Bonappetit.com are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

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