Peter Carter, M.D. is a retired family physician who practised medicine first in England and then on both coasts of Canada (in Newfoundland and British Columbia) for almost 40 years.

 

As a founding director of CAPE (Canadian Association of Physicians for the Environment) in 1993 and, more recently, as founder of the Climate Emergency Institute, Peter has presented on sustainable development, environmental health policy, biodiversity, and climate change and ocean issues at international science and climate change conferences in Canada, the United States, Europe, Asia and South America.

 

Peter has been following the global warming and climate change research since 1988. His approach to assessing climate change is based on environmental health and human rights protection. Since 2007, he has developed a unique approach to climate change risk, by estimating the total committed (i.e., locked in or unavoidable) global warming, which he has had published in scientific journals. He provides climate science information to several websites and organizations.

 

Peter has documented the science that shows we are already far beyond "dangerous anthropogenic interference with the climate system" (as defined by the 1992 UN Framework Convention on Climate Change). This science also shows that the world is facing planetary catastrophe from multiple amplifying feedbacks and runaway carbon dynamics, and is committed to catastrophic crop declines.

 

Peter covers environmental protection policy for the Climate Emergency Institute, and has submitted to UN and FAO consultations on this topic.

 

Peter was an expert reviewer for the Intergovernmental Panel on Climate Change (IPCC) Fifth Assessment Report (AR5) in 2014, as well as the 2018 IPCC Special Report on 1.5ºC.

 

His mission now is to spread the full truth about the extreme risks and magnitude of the global climate and ocean disruption emergency and its impacts on our food security, our health — and our survival.

 

 

Chili Crisp Oil

 

Ingredients

  • 4 small shallots, thinly sliced
  • 2 heads of garlic, separated into cloves, sliced
  • 1½ cups vegetable oil
  • 2 3" cinnamon sticks
  • 6 star anise pods
  • 1 2" piece ginger, peeled, very finely chopped
  • ¼ cup crushed red pepper flakes
  • 2 Tbsp. soy sauce
  • 2 tsp. sugar

 

Recipe Preparation

  • Bring shallots, garlic, oil, cinnamon, and star anise to a simmer in a medium saucepan over medium heat. Cook, reducing heat as needed to maintain a gentle simmer and swirling pot occasionally, until garlic and shallots are browned and crisp, 20–25 minutes. (Take your time—you want to drive all the moisture out before they brown.)
  • Mix ginger, red pepper, soy sauce, and sugar in a medium bowl. Strain shallot mixture through a fine-mesh sieve set over ginger mixture. Let garlic and shallot cool in sieve (this will allow them to crisp further) before stirring back into chile oil.
  • Do Ahead: Crisp can be made 1 month ahead. Cover and chill.