Forests are potent carbon sinks, but also the oceans' seagrasses can store enormous amounts of carbon. A little bay in Denmark stores a record amount of carbon. Here is the secret.
Seagrass plays a bigger role in the Earth's carbon cycle than most of us think. The underwater meadows of seagrass are capable of storing large amounts of carbon - a talent that draws attention in a time, where decision makers and scientists are searching for ways to bring down the release of CO2 to the atmosphere.
On the morning that Trump posted the tweet, Linda Bean appeared on Fox News to protest an L. L. Bean boycott proposed by a nascent group called Grab Your Wallet, which targeted the company because Linda Bean had personally donated tens of thousands of dollars toward electing Trump. (Trump’s tweet was probably prompted by this “Fox & Friends” segment; the President-elect has a habit of reacting on Twitter to what’s on cable news.) On Fox, the questioning was sympathetic and passed quickly over an ongoing dispute over the legality of Linda Bean’s donations. Bean looked grandmotherly with her gray hair and holiday-red sweater and sounded a common Maine refrain by decrying interference and “bullying” by outsiders. She said she has held shares in L. L. Bean since “the day I was born,” pronouncing it “bohn,” in classic Maine fashion, and generally allied herself with her small state and the family business.
But Linda Bean has been a lightning rod in Maine for years. Four days before Trump’s tweet, in response to the proposed boycott, L. L. Bean’s executive chairman, Shawn Gorman, took pains to point out in a statement that Linda Bean is only one of ten people on the board of directors and one of more than fifty family members involved in the business. (L. L. Bean did not respond to requests for comment.) Gorman portrayed L. L. Bean as an apolitical big tent, noting that it makes no endorsements or political contributions. His statement also read, though, as an attempt to put Linda Bean at arm’s length. “No individual alone speaks on behalf of the business or represents the values of the company,” he said.
So much of Redzepi’s drive is born of it: the fear that – whether abruptly in the form of a terrible review, or agonisingly, as the food world’s attention turns to the next big thing – it could all disappear. It is there, palpable, when he chews out a stagiaire for being anything less than perfect, and there too when he squirms over a blogger’s negative comment. In 2013, the fear almost, in his mind, became reality. So he did the only thing he could do: he unleashed his restlessness.