About

This blog:

As of mid-2014, no independent home for information and analysis dedicated to the Carbon Removal field existed… so Everything and the Carbon Sink launched to provide just that resource. This blog endeavors to provide commentary and analysis on the latest carbon removal news, links to carbon removal research and analysis, and opportunities to learn about carbon removal at upcoming conferences and events. The goal of the blog is to engage as broad a community as possible in a dialogue about the appropriate role for carbon removal in response to climate change, so please reach out to get involved and provide any feedback you may have!

The author:

Noah Deich Headshot

Noah Deich is currently pursuing his MBA from the University of California, Berkeley. Prior to Berkeley, Noah spent five years working on clean energy and corporate sustainability consulting projects. At Berkeley, his studies focus on entrepreneurship and the energy industry, and he has worked on independent study projects with two venture capital firms focused on clean energy and sustainability-focused investments.

Contact info:

Email: everythingandthecarbonsink@gmail.com

Twitter: @TheCarbonSink

Linkedin: www.linkedin.com/in/noahdeich

 

 

 

2 thoughts on “About

  1. cts of these waters. Again, thanks for the note, with bI enjoyed your note on olivine hills. I am one of the authors of the original paper. There is one thing that is maybe a pity, that you haven’t mentioned the potential role such olivine hills could play to provide a healthy mineral water. There is an FAO/WHO report from 2002 that describes the properties of magnesium bicarbonate mineral waters (that is what you get when you react rain water with olivine and the high CO2 content of soil under a vegetation). They state that such waters are active against cardiovascular diseases, and if you don’t get enough of it that it will lead to premature aging. The exploitation of such waters (each can become a local brand!) can offset part of the cost of construction. When I was doing fieldwork in Turkey, where we studied many springs in olivine rocks, we often had to wait in line before we could sample the water, because the locals were filling their jerrycans and bottles with this water. Apparently they knew about the health aspeest regards, Olaf Schuiling

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