The focus on alternative energy varies dramatically by country as well. The UK and Germany have seen the largest increases in the production of energy by alternative means, both tripling their totals during the period. In contrast, Scandinavian countries, traditionally thought of as being the most receptive, have not seen much increase, with Denmark seeing just a 60% increase in total production over the period, whilst Norway saw virtually none at all.Photovoltaics have captured headlines a lot, but it is wind power that has increased the most, going from just 3% in 2002 to more than 10% in 2013. The Netherlands may still be the land of windmills, but, when it comes to utilising wind power, the figures tell a different story. Whilst its production of energy from wind has gone up by a factor of six from 2002 to 2013, that pales into insignificance when compared with France, whose production of wind energy increased by a factor of 60 during the same period. France started in 2002 by producing just one-quarter of the amount of wind energy produced by the Netherlands, but it ended 2013 by producing almost three times as much.It does need a dramatic breakthrough in battery technology that would enable photovoltaics and wind to be able to supply power as and when needed, rather than only when the sun shines and the wind blows. Both power sources also suffer from a low value for energy density – you need to have a lot of land tied up in windfarms and solar cells to produce significant amounts of energy.There are other sources of energy that may be more practical that do not require the burning of fossil fuels – what has been getting bad press, of course, is nuclear. Yet, despite the headlines and even the well-publicised disasters, it may still represent the best compromise if global warming is to be averted. Oxford University’s professor Wade Allison argues in his recent book – Nuclear is for Life: A Cultural Revolution – that current radiation regulations are based not on science but on 70 years of social and political reaction to fear. By freeing nuclear power from such science-blind restrictions, it could provide the plentiful cheap power needed to mitigate the effects of carbon. Whether you agree with his argument or not, the existential threat potentially posed by global warming means it does deserve a hearing.Joseph Mariathasan is a contributing editor at IPE There may be exciting developments in alternative energy, but they are not enough without nuclear power, Joseph Mariathasan arguesDecember will see the 2015 United Nations Climate Change Conference, COP 21 in Paris. The EU has set itself a long-term goal of reducing greenhouse gas emissions by 80-95%, compared with 1990 levels, by 2050, and they see the power sector as having the biggest potential for cutting emissions. Indeed, they believe it can almost totally eliminate CO2 emissions by 2050. The key to this is generating electricity through alternative energy sources, and electricity can also partially replace fossil fuels in transport and heating.Increasing the use of alternative energy is seen as a critical route to take, whilst nuclear energy is still beset by worries over safety. Much of the attention has been given to solar photovoltaics and wind energy. Certainly, the generation of energy by photovoltaic solar cells has seen a massive increase of a factor of almost 300 between 2002 and 2013, according to Eurostat numbers. Current figures will be much higher still, driven by a reduced cost of production and heavy – albeit falling – government subsidies.But a sense of reality may need to come into play now. The massive increase started off from a low base, when, in 2002, solar had almost a negligible amount of the total share of alternative energy production, whilst even in 2013 it still accounted for less than 4%. In fact, the majority of alternative energy in 2002 (55%) was produced by solid biofuels (excluding charcoal), and this percentage had only gone down to 46% by 2013, although total production of alternative energy virtually doubled.
First Published: 10th December, 2019 09:02 IST Written By Press Trust Of India Last Updated: 10th December, 2019 09:02 IST India’s Kartik Wins Singles But US Beat Fighting Internationals Narrowly India’s promising amateur Kartik Sharma scored a superb singles win on the final day of the second Junior Presidents Cup golf tournament India’s promising amateur Kartik Sharma scored a superb singles win on the final day of the second Junior Presidents Cup golf tournament. Sharma ranked 190th on the World Amateur Golf Rankings, beat Stephen Campbell, Jr. who is a 2019 Rolex Junior All American and won the 2018 US Kids Teen World Championships. Sharma won 3-up as the match finished on the 16th hole.READ | Bala Devi Scripts Indian Women’s 3rd Straight Gold In South Asian GamesOn the first day, Sharma and Andi Xu lost to Preston Summerhays and Jackson Van Paris 6 and 4 in the day’s shortest match in the Foursomes. In the Four-Ball, Sharma and Xu went down 1-3 to Vishnu Sadgopan and Benjamin Jones. Sharma, based in New Delhi, plays at the DLF Golf and Country Club and is coached by Anitya Chand, a former Asian Games participant for India.READ | Ankit, Kalaivani Lead India To Six Boxing Gold Medals At 13th SAGDefending champions, the United States Team, however, withstood a gallant fight back from the International team to win the Junior Presidents Cup for a second consecutive time at The Royal Melbourne Golf Club on Monday. After taking a comfortable 9-3 lead from the opening day’s Four-Ball and Foursomes sessions, the American junior golfers saw the International Team pull to within three points in the Singles session through five wins in the top six matches, including a win by India’s Sharma. But after that the Americans once again pushed hard and won through wins by Ian Siebers, Michael Thorbjornsen, Alexander Yang and Vishnu Sadagopan scored the final win to secure the title for the US Team at 13-11. Sharma won the New South Wales Amateur Open in Australia in January and also the Indian Golf Union Western India Amateur Championship by one stroke. He is the second Indian to feature in the Junior Presidents Cup following Rayhan Thomas’ appearance in 2017. READ | MLB Winter Meetings: What To Expect From LA Dodgers In The Off-seasonREAD | Seattle Seahawks’ DK Metcalf Gets A Signature Coffee; It’s Called ‘Decaf Metcalf’ FOLLOW US LIVE TV WATCH US LIVE COMMENT SUBSCRIBE TO US
COOKING WITH CHEF ANDERSON: It really is difficult to come up with titles to articles to catch your eye, I don’t know if this one is funny, Pecan – Get it peeking out of the oven at you! Maybe I should stick to the cooking?! We recently opened Sonder & one of the joys of owning your own food business is that you get to taste & select the best food around as well as use the best producers. Our sourdough bread is supplied by Scarpello & Co. We get a very tasty lemon drizzle from Baker Lane but our main naughty treat supplier is the wonderful Cafe Banba Bakery in Carndonagh, and yes I know, it’s miles away from Letterkenny but they are worth it, a wonderful selection of real baking the way it should be.Also the main coffee suppliers to the Star Wars crew so they must be out of this world!Apple pie made with real apples, Red Velvet Cake that doesn’t have artificial food colouring running down your chin, a dark chocolate ganache gateau that would put the finest of pastry chefs to shame & of course a wonderful selection of tray bakes.Flourless brownies , traditional 15’s, Mars bar squares & pecan nut slices to name a few, that’s why I call that section of Sonder the naughty corner, ya have to pass it to get to the seats. A good friend of mine tasted some of my baking once and said stick to the cooking !!I took his advice and although I like baking I really don’t have the patience to do it of the will power when it comes to sweet treats.I can organise, prep, cook & serve meal for thousands of folk but I would be under serious pressure making a Red Velvet cake.However there is one dessert that I’m really good at and that’s Pecan Pie, as my family hails from America we had this dessert from as far back as I can remember, Pecan nuts were a luxury many years ago but like all world wide foods they are now more available and of course cheaper to buy.I remember my great uncle would send them over from the states for us to make the pies.The pastry recipe is from my time in Paris and if you make this properly it will be the best sweet pasty you have ever tasted.Follow the instructions carefully and you won’t go wrong. There is a serious amount of sugar in both the pastry & pie filling mixture so be careful as it will burn easily and although it may not look set at the end of the cooking process once it is cooled it will be fine.Make this pie a day if advance when you wish to use it and it will tasty better and be easier to portion as well.The pastry can also be used for apple pie, Bakewell tarts or any dessert that requires sweet pasty.Call to Sonder sometime and see for yourself the wonderful selection of treats we have for you, happy baking. Sugar pastry:250g of softened butter/margarine.180g of castor sugar4 drops of vanilla essence.2 large eggs.500g of plain flour, sieved½ tsp of fine salt.Method.Beat the sugar and butter together until smooth and creamy.Add the vanilla and mix in the eggs one at a time.Sieve the flour and salt and add to the mix, blend with your hand until you make dough.Turn out onto a floured table and knead lightlyRefrigerate and use as required.Before using knead lightly, this will stop the pastry cracking.Pecan pie:This will make an 8inch pie tin .You will need half the sugar pastry recipe above .For the filling.3 eggs, beaten.110g of brown sugar.4 table spoons of golden syrup.50g of melted butter.200g of pecan nuts. Whole or chopped.1 tsp of Vanilla essence.Method.Pre-heat your oven to 170cRoll your pastry to ½ inch thickness and line your pie tin. Pricking the base of the pastry. (This stops the pastry from rising)In a bowl, beat the eggs, sugar, golden syrup, vanilla essence and melted butter, add your nuts and pour into your pastry.Bake until the pastry begins to colour and turn down and cook until set, remove from the oven and allow to cool.Serve hot or cold with ice-cream or why not try some crème fraiche for a tangy taste!THIS PIE WILL BE ‘PECAN’ OUT OF THE OVEN AT YOU – COOKING WITH CHEF ANDERSON was last modified: June 2nd, 2016 by Mark ForkerShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:chef AndersoncolumncookingFeaturesnewsPecanRed Velvet Cake