Next time there's a hurricane, the US may not be warned

A "gap" in satelite monitoring coming up.

As Hurricane Sandy barrelled down on New York, contingency plans were already in action. Days before the storm made landfall, public transport was shut down, electric grid equipment moved and hospital patients evacuated to safer ground. Such precautions indisputably saved lives and millions of dollars, but the window in which these precautions can be taken could be about to slam shut.

Officials have been afforded this window of opportunity by the extensive coverage provided by a fleet of geostationary satellites that continually monitor meteorological developments in and around the US. The data recorded by these satellites shapes the accuracy of forecasts that have become vital during hurricane seasons that could, according to many scientists, become increasingly tempestuous.

The concern emanates from the rapidly deteriorating capabilities of these aging satellites. Systems currently relied upon to contribute towards the accuracy of weather forecasting are approaching or have exceeded their maximum life expectancy. With the launch of the next replacement satellite having slipped to 2017, scientists fear the emergence of a coverage gap that could significantly hamper National Oceanic and Atmospheric Administration efforts to protect US civilians.

Although there are currently 90 Earth-sensing instruments carried aboard NASA’s fleet of weather satellites, delays to the launch of the replacement Joint Polar Satellite System mean this figure could fall to as little as 20 by the turn of the decade, an event that NRC committee chairman Dennis Hartmann has labelled as having “profound consequences on science and society”.

Hartmann’s damning indictment tends to be reinforced by statistics. Analysis of the cost of previous storms weighed against the expenditure of NASA’s weather satellites shows that for every $1 invested into space infrastructure, $5 in clean-up costs are saved. What this fails to take into account, of course, is the price of human life – an invaluable quantity that detailed and accurate forecasting has undoubtedly saved in recent years.

The realisation that such a coverage gap could occur has seen the replacement effort labelled as a “national embarrassment” by NOAA administrator Jane Lubchenco, triggering an urgent restructuring of the troubled and dysfunctional programme. Having been forced into an admission that replacement satellites could not be launched sooner, the US Government Accountability Office has labeled a coverage gap as “almost certain”.

Whether it’s due to negligence of complacency, the combination of increasing commonality of severe weather and a reduction in satellite coverage has created something of a perfect storm in itself. Forecasters will be forced to predict the implications of hurricanes with incomplete data, potentially endangering the lives of civilians. The window of opportunity could be blown in before people have the chance to board it up.

Read more here.

A flooded tunnel in New York. Photograph: Getty Images

Liam Stoker is the aerospace and defence features writer for the NRI Digital network.

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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad