#barrierstoentry#jokulsarlonglacierlagoon recently became #iceland 's largest lake due to glacial retreat. Fed by Europe's biggest #glacier , which is shrinking faster than ever thanks to #risingtemperatures , the lake has extended its boundaries as more and more #icebergs break off into the lagoon.
A barrier at the floor of the outlet has been constructed to stop any iceberg that is too big from getting into the river that leads to the ocean. A large enough iceberg could severely damage a bridge that runs over the river. Instead they get stuck by this barrier until they melt into a size suitable to float over the barrier and underneath the bridge.
Due to the increased strain, this barrier has had to be mended each of the last two years. The chunks you see here are being held back by this barrier.
My biggest fear as we move forward is that instead of tackling solutions to our problems head on, we simply put a temporary #bandaid on the resulting negative effects of #climatechange . Let's not hold ourselves back. Make meaningful changes. Even the seemingly difficult ones.
Restaurantvlle, the magazine of the Texas Restaurant Association. I am pleased to be their marketing columnist. Because of my other firm, Benchmark, I have a wide background in marketing and Statistics. In fact I may be the only food critic in the US with a PhD in Statistics.
The column focuses on the one area that most restaurant owners, chefs and managers are not well versed in. And with the competition as ferocious as it is in Austin, restaurants need to exploit every competitive advantage and marketing is perhaps the most important and least understood.