Day: February 1, 2017

@ColoradoClimate: Weekly Climate, Water and #Drought Assessment of the Upper #ColoradoRiver Basin

The images above use daily precipitation statistics from NWS COOP, CoCoRaHS, and CoAgMet stations. From top to bottom, and left to right: most recent 7­-days of accumulated precipitation in inches; current month­-to-­date accumulated precipitation in inches; last month's precipitation as a percent of average; water­-year­-to­date precipitation as a percent of average.
The images above use daily precipitation statistics from NWS COOP, CoCoRaHS, and CoAgMet stations. From top to bottom, and left to right: most recent 7­-days of accumulated precipitation in inches; current month­-to-­date accumulated precipitation in inches; last month’s precipitation as a percent of average; water­-year­-to­date precipitation as a percent of average.

Click here to read the current assessment. Click here to go to the NIDIS website hosted by the Colorado Climate Center.

Busting a drought … and ruining a vacation – News on TAP

California’s record rains helped everyone in the Colorado River Basin, with the exception of the story’s author.

Source: Busting a drought … and ruining a vacation – News on TAP

Toxic chemicals tainting Colorado groundwater also found in fast-food packaging

Graphic vis the National Institutes of Health
Graphic vis the National Institutes of Health

From The Denver Post (Bruce Finley):

The Environmental Working Group study, peer-reviewed and published Wednesday in the journal Environmental Science and Technology Letters, found the perfluorinated chemicals (PFCs) in grease-resistant wrappers -– including pizza box liners, sandwich and pastry packaging — from chains including Starbucks, Jimmy Johns, Taco Time, Chipotle and Quiznos. The chemicals can leach into food, potentially reaching consumers, the study authors said, urging companies to find safe alternative packaging.

Scientists from California and the Environmental Protection Agency collaborated in the research with final testing done at an EPA lab.

“We don’t have definitive answers for how much harm these chemicals are causing, but there are many reasons to be concerned,” EWG chemist Dave Andrews said.

“These fast food companies need to look at their supply chains. They need to evaluate alternatives and move away from this concerning class of chemicals because of the potential for human health impact and the fact that the chemicals do not break down in the environment,” Andrews said.