The Long Nose of NOAA…

Johnny-on-the-Spot … by John Foster …

This news story grabbed my attention recently.

New research reveals the “smell of food cooking” is a “sign of air pollution”.

A new study from the National Oceanic and Atmospheric Administration (NOAA) measured what it called “underappreciated sources” of urban air pollution.

Researchers claim if you can smell the food, “there’s a good chance it’s impacting air quality”.

First some information regarding NOAA.

It’s part of the U.S. Department of Commerce.

The governmental acronym was created by executive order during the Nixon administration in 1970.

NOAA is charged with forecasting the weather, monitoring oceanic and atmospheric conditions, charting the seas, conducting deep sea exploration and managing fishing and protection of marine mammals and endangered species in the U.S.

It has its’ roots in the U.S. Coast ands Geodetic Survey (1807), the Weather Bureau of the united States (1870), the Bureau of Commercial Fisheries (1871) and the Coast and Geodetic Survey Corps (1917).

NOAA was formed to “better protection of life and property from national hazards”.

Now back to aromatic foods.

NOAA says its’ study found that cooking accounts for nearly a quarter of volatile organic compounds in the air.

Those are human-made chemicals that are used in making paints and pharmaceuticals.

Researchers are still looking at what these results mean for air quality.

Here’s the scary part.

The NOAA study’s lead author says having the data is the first step to making “policy decisions”.

Food cooking laws?

Backyard barbecue police officers?

As a kid growing up in a highly eastern European background neighborhood, the armoas of cooking foods was special.

Our neighbor used to brew up huge pots of goulash with little doughy dumplings and the smell was wonderful.

One of the Foster New Year’s Day traditions is a pot roast smothered in sauerkraut and slowly cooked so the aroma permeates the entire house.

I’d come home from work and could smell that “kraut” in the garage.

Little did I know my wife was polluting the air.

On a smaller scale, fried potatoes with lots of onions leaves a distinctive smell.

Fried bacon is an air pollutant?

Good grief!

Frankly, I’d be happier if NOAA kept its’ nose out of our kitchens and spent more time at improving weather forecasts.

The last concept NOAA came up with that I really liked was in 1979 when they decided to alternate between men’s and women’s names for Atlantic hurricanes.

Prior to that, the ladies got all the credit/blame for the death and destruction.

“Bob” was the first “dude” name for an Atlantic hurricane although “George” was the first U.S. hurricane with a male name (unofficially) in 1947.

The deadliest weather disaster in the U.S. was “The Great Galveston Hurricane” of September 8th, 1900.

No guy or gal designation there.

It killed at least 8,000 people although some estimates put that death toll as high as 12,000 people.

Now I haven’t uncovered anything that “deadly” due to the odors of cooking food although “Smoke on the Square” in the amazing little town of Hope, Indiana might be on the NOAA watch list.

To me, it’s just another example of governmental bureaucrats looking to stick their nose somewhere I’d just prefer they wouldn’t.

The smell of cooking food might be an air pollutant to some but, for me, it’s one of life’s little pleasures that needs no regulation.

Light the charcoal.

Put that t-bone on the grill.

My steak is done.

Pass the A1 sauce.