28 big American cities are sinking
While land sinking less than an inch per year might not seem like much on paper, small shifts in land can have big effects. Land shifts downward can impact the structural integrity of buildings, roads, bridges, and dams. A 2024 study found that regions of the Atlantic coast to be sinking by as much as five millimeters per year.
This new study used satellite-based radar measurements to create high-res maps of subsidence–or sinking land– in these areas. They looked at the subsidence for the 28 most populated cities in the US–including New York, Dallas, and Seattle–which are home to 34 million people or roughly 12 percent of the US population.
'What makes this work especially powerful is the use of satellite radar (InSAR) to map subsidence in incredible detail,' study co-author and Virginia Tech geodesist/geophysicist Manoochehr Shirzaei tells Popular Science. 'Think of it like getting a CAT scan of the Earth's surface—except from space. This technology helps city planners and engineers pinpoint exactly where the ground is moving, which is essential for proactive maintenance, zoning, and flood risk planning.'
In all of the cities studied, at least 20 percent of the urban area is sinking. In 25 out of the 28, at least 65 percent is sinking. New York, Chicago, Seattle, Denver, Columbus, Dallas, Forth Worth, and Houston are sinking at roughly two millimeters per year. Additionally, several cities in Texas showed some of the highest measured rates of subsidence at about 5 millimeters per year. Certain parts of Houston are seeing as much as 10 millimeters per year, according to the study.
[ Related: NYC is sinking and climate change is only making it worse. ]
'A lot of small changes will build up over time, magnifying weak spots within urban systems and heighten flood risks,' Leonard Ohenhen, the study's lead author and a postdoctoral research scientist at Lamont-Doherty Earth Observatory at Columbia University, said in a statement.
This evidence from Houston shows some differences in sinking rates between localized zones and areas right next door. This shows one of the more harmful and somewhat invisible effects of subsidence. With something like flood hazards, the risks are visible only when the land sinks below a specific threshold. However, inconsistent land motion–like what researchers observed in Houston–can crack and destabilize buildings, foundations, and infrastructure.
When the team assessed how infrastructure risks increase when subsidence rates vary, they found that New York, Las Vegas, and Washington, DC. also had high rates of variance. The slow nature also means that its infrastructure quality can be quietly compromised over time, according to Shirzaei.
'Several telltale signs of land subsidence are visible to the naked eye and may indicate early stages of ground sinking or differential settlement,' he says. 'In urban areas, these signs often appear gradually but can become serious if left unaddressed, especially in cities built on soft soils or where groundwater is heavily extracted.'
Shirzaei says that some of these telltale signs include:
Cracks in buildings, especially around doors, windows, and foundations, uneven or sloping floors inside homes or buildings.
Misaligned doors and windows that no longer close properly.
Warped roads or buckling pavements, often misattributed to poor construction.
Tilting utility poles or fences, which can be an indicator of shifting ground.
Increased local flooding, especially during normal rain events, as land sinks and alters drainage patterns.
Continued urban sprawl and population growth only increases the demand for freshwater. If water is taken out of an underground aquifer faster than it can be replenished, the aquifer itself can crumble and compact in the ground.
'One of the key takeaways from our study is that land subsidence is not just a coastal problem or something happening far away—it's occurring in many of America's cities and affecting millions of people,' Shirzai says. 'More than 34 million urban residents live on sinking ground, and over 29,000 buildings are in high-risk zones. Subsidence often occurs slowly—millimeters per year—but its effects accumulate and can silently undermine infrastructure like roads, bridges, and homes.'
The compounding effects of shifts in weather patterns with continued urban population and socioeconomic growth are also possibly accelerating the rate of land sink. Previously stable urban areas could be transformed into vulnerable zones for flooding, infrastructure failure, and long-term land degradation.
Based on the data from this study, the team suggests that cities integrate land subsidence monitoring into urban planning policies to keep risks from getting worse. They also recommend targeted strategies including managing groundwater to reduce excessive withdrawals and long-term monitoring to facilitate early action.
'There's a hopeful message: subsidence is a solvable problem,' says Shirzaei. 'Much of it is caused by human actions, especially overuse of groundwater. With better monitoring, smarter urban development, and policies that address water use and infrastructure resilience, we can slow or even stop the sinking—and protect our cities for future generations.'

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Fox News
4 days ago
- Fox News
Virginia Tech study shows dogs can detect invasive lanternfly
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Yahoo
02-08-2025
- Yahoo
100 years ago, scientists thought we'd be eating food made from air
In the early 1920s, on the left bank of the Seine just outside Paris, a small laboratory garden bloomed on a plot of land sandwiched between the soaring Paris Observatory and the sprawling grounds of Chalais Park. Unlike a typical garden filled with well-groomed plants and the smell of fresh-turned soil, this garden had an industrial feel. Dubbed 'the Garden of Wonders' by a contemporary journalist, the plot was lined with elevated white boxes fed with water from large glass canisters. Nearby greenhouses included equally unusual accessories. But it's what happened inside the low-slung laboratory buildings that made this garden so wondrous. In August 1925, Popular Science contributing writer Norman C. McCloud described how Daniel Berthelot—a decorated chemist and physicist from France—was conducting revolutionary 'factory-made vegetable' experiments in his Garden of Wonders. Berthelot, son of Marcellin Berthelot, a renowned 19th century chemist and French diplomat, was using the garden to expand upon his father's groundbreaking work. Starting in 1851, the elder Berthelot began creating synthetic organic compounds, such as fats and sugars (he coined the name 'triglyceride'), from inorganic compounds like hydrogen, carbon, oxygen, and nitrogen. It was a revolutionary first step toward artificial food. '[The younger] Berthelot already has produced foodstuffs artificially by subjecting various gases to the influence of ultra-violet light,' wrote McCloud. 'These experiments,' he added, quoting Berthelot, 'show that by means of light, vegetable foods can be manufactured from air gases.' But Berthelot's experiment didn't exactly catch on. A century later, most food is still grown the traditional way—by plants—but the idea of manufacturing food in controlled, factory environments has been gaining ground. In fact, Berthelot's revolutionary idea may finally be bearing fruit—just not in the way he imagined. A revolution in food chemistry Berthelot never fully accomplished his goal of trying to artificially reproduce what plants do naturally. Nonetheless, his experiments, as sensational as they might seem today, would have been considered quite plausible in 1925. That's because his father's discoveries had unleashed a revolution in chemistry and a tidal wave of optimism about the future of food. By the 1930s, chemists had begun synthesizing everything from basic nutrients, like vitamins, to medicines, like aspirin (acetylsalicylic acid), to food additives, such as artificial thickeners, emulsifiers, colors, and flavors. In an interview for McClure's magazine in 1894 dubbed 'Foods in the Year 2000,' Berthelot's father boldly predicted that all foods would be artificial by the year 2000. 'The epicure of the future is to dine upon artificial meat, artificial flour, and artificial vegetables,' wrote Henry Dam for McClure's, articulating Marcellin Berthelot's vision. 'Wheat fields and corn fields are to disappear from the face of the earth. Herds of cattle, flocks of sheep, and droves of swine will cease to be bred because beef and mutton and pork will be manufactured direct[ly] from their elements.' Welcome to the Garden of Wonders Such was the vision that the younger Berthelot was pursuing in his Garden of Wonders. His goal, he told McCloud, was to produce 'sugar and starch from the elements without the intervention of living organisms.' To achieve this, Berthelot envisioned a factory with 'glass tanks of great capacity.' Gases would be pumped into the tanks, and 'suspended from the ceiling [would] be lamps producing the rays of ultra-violet light.' Berthelot imagined that when the chemical elements combined 'through the glass walls of the tank we shall see something in the nature of a gentle snowfall that will accumulate on the floor of the tanks…our finished product—vegetable starches and vegetable sugars created in a faithful reproduction of the works of nature.' By 1925, he had succeeded in using light and gas (carbon, hydrogen, oxygen, and nitrogen) to create the basic compound formamide, which is used to produce sulfa drugs (a kind of synthetic antibiotic) and other medicines as well as industrial products. But his progress toward reproducing photosynthesis ended there. Berthelot died just two years after McCloud's story ran in Popular Science, in 1927, without ever realizing his dream. Despite the bold predictions of the time, producing food from only air and light was wildly aspirational in 1925, if for no other reason than photosynthesis was poorly understood. The term had only been coined a few decades earlier when Charles Barnes, an influential American botanist, lobbied for a more precise description of a plant's internal mechanisms than the generic 'assimilation' then in favor. Chlorophyll had been discovered in the prior century, but what happened at a cellular level in plants remained largely theoretical until the 1950s. Although Berthelot may have been onto something with his experiments, adding to the momentum that became the artificial food industry, he was a long way from replicating what comes naturally to plants. We still are, but recent discoveries may have enabled a workaround—depending on your definition of 'food.' A modern answer to Berthelot's innovative garden From vertical indoor farms to hydroponics to genetically modified crops, since the 1960s commercial agriculture has been focused on coaxing more yield from fewer resources, including land, water, and nutrients. The drive began when Nobel Peace Prize winner Norman Borlaug, an American biologist, helped spark the Green Revolution by selectively breeding a grain-packed, dwarf variety of wheat. The theoretical limit of that revolutionary goal would liberate food production from traditional agriculture altogether, eliminating all resources except air and light—Berthelot's original vision. In the last century, we've inched toward creating food from nothing, making progress by teasing apart the incredibly complex biochemical pathways associated with plant physiology. But if we've learned anything since Berthelot's experiments, it's that photosynthesis—what plants are naturally programmed to do—can't be easily replicated industrially. But that hasn't stopped a handful of companies from trying. In April 2024, Solar Foods opened a factory in Vantaa, Finland—a sleek facility where workers monitor large tanks filled with atmospheric gases. Inside the tanks, water transforms into a protein-rich slurry. Dehydrated, the slurry becomes a golden powder packed with protein and other nutrients, ready to be turned into pasta, ice cream, and protein bars. The powdery substance, Solein, resembles Berthelot's vision, as does the factory, which uses atmospheric gases to enable 'food production anywhere in the world,' according to a 2025 company press release, 'as production is not dependent on weather, climate conditions, or land use.' But the similarities with Berthelot's vision end there. Solar Foods may not require land or plants to produce food, but their technology derives from a living organism. Using a form of fermentation, it relies on a microbe to digest air and water to produce protein. Related Archival Stories 100 years ago, scientists predicted we'd live to 1,000 years old 100 years ago, the battle for television raged A century ago, suspended monorails were serious mass-transit contenders 100 years of deep-sea filmmaking and ocean exploration 100 years of aliens: From Mars beavers to little gray men The U.S.-based company Kiverdi uses a similar microbial fermentation process, first devised by NASA as far back as the 1960s for deep space travel, to convert carbon dioxide into protein. Austria-based Arkeon Technologies has developed its own microbial fermentation process to also produce food from carbon dioxide without the need for land or other nutrients. Microbial fermentation may represent a promising new chapter in synthetic foods, but don't expect tomatoes or corn to materialize from thin air anytime soon—it's not artificial photosynthesis. While Berthelot's understanding of photosynthesis was primitive a century ago, he was ahead of his time in many ways, and his vision was remarkably prescient. Although we still haven't figured out how to replicate photosynthesis chemically—literally growing fruits and vegetables as plants do from air and light—it's worth acknowledging the strides we've made in just the last decade: Companies like Arkeon Technologies and Kiverdi may help remove excess carbon dioxide from the atmosphere while offering solutions to future food shortages. Or they may not. Only the next century will tell. Solve the daily Crossword
Yahoo
30-07-2025
- Yahoo
Few will remember this earthquake, but something far worse is looming
The Kamchatka Peninsula earthquake may not have brought the same devastation as previous shocks, but a far more deadly seismic event is looming for the US West Coast. A major 600-mile-long fault line known as the Cascadia Subduction Zone runs from northern Vancouver Island in Canada to Cape Mendocino in northern California. Scientists have predicted there is a 15 per cent chance of a major earthquake there in the next 50 years, which could bring a mega-tsunami hundreds of feet high to US coastlines. A study from Virginia Tech in April showed an earthquake of force eight or above could cause coastal land to sink 6.5 feet within minutes, devastating cities such as Seattle and Portland and flooding hundreds of miles of roadway, airports, schools, hospitals and power plants. Researchers determined that the most severe effects would hit densely populated areas in northern California, southern Washington and northern Oregon. Like the Kamchatka quake, the Cascadia fault line lies in the 'Pacific Ring of Fire' – a 25,000-mile horseshoe of 452 volcanoes which stretches from the southern tip of South America, along the coast of North America, across the Bering Strait, Japan and New Zealand. The ring produces around 90 per cent of the world's earthquakes. Bill McGuire, the Professor Emeritus of Geophysical & Climate Hazards at University College London, said: 'Along with many active volcanoes, great earthquakes are a feature of the so-called Ring of Fire, each one releasing strain that has accumulated over centuries, as an over-riding tectonic plate snags on the one below, and eventually lets go.' Earthquakes only rarely cause mass devastation because they tend to occur away from major populations, he said, adding: 'Although locally destructive, tsunami heights at remote locations such as Hawaii and Japan seem modest, so widespread devastation and loss of life is unlikely.' The last great earthquake in the Cascadia subduction zone happened on Jan 26 1700, and geological evidence shows it caused dramatic land subsidence and drowned coastal marshes across the Pacific Northwest. Geologic evidence from the last six to seven thousand years indicates that 11 great earthquakes have happened approximately every 200 to 800 years, meaning 'the big one' may be imminent. 'This is not a distant or abstract threat,' said Tina Dura, the study's lead author and assistant professor in Virginia Tech's Department of Geosciences. 'The probability of a great earthquake is growing, and climate change is compounding the risks. We must factor these compound hazards into long-term planning now.' Earthquakes are now measured on the Moment Magnitude Scale, which is a modern development of the Richter scale, and records the amount of ground shaking and the amount of seismic energy released. The bigger the number, the worse it is. The biggest earthquake ever recorded was of magnitude 9.5 and occurred in Chile in 1960, at a fault line where the Pacific plate dives under the South American plate. It submerged an entire pine forest and farms, converting them to tidal marshes, and flooded coastal towns, killing thousands and forcing residents to abandon their homes. Earthquakes are unlikely to get much bigger because there are no fault lines on Earth large enough to generate more force. Some doubt that a magnitude ten quake could ever occur, and it would take a force 11 for true global devastation. The earthquake that struck Kamchatka Peninsula was measured at 8.8 and is the largest to have occurred worldwide since the force 9.1 Tohoku earthquake in Japan in 2011. It was powerful enough to send waves as fast as commercial jets across the Pacific and there have been at least 50 aftershocks up to a force 6.9 which will fuel the surge. Lisa McNeill, a professor of tectonics at the University of Southampton, said: 'Some fault movements don't move the seafloor much and so there is no tsunami. In the case of this earthquake, it had a very large rupture and slip, which made the earthquake large, and so a tsunami was generated. 'The waves travel across the ocean - they are small at sea but travelling fast and it is when they reach shallow water that they build in height again.' The earthquake occurred in a subduction zone where two tectonic plates meet, beneath the Kamchatka Peninsula, a huge piece of land which juts down out from the north eastern tip of Russia. Here the Pacific plate is moving in a roughly north-westerly direction about three inches a year and being forced beneath the Okhotsk plate. The area has had large earthquakes in the past, including a very large 9.1 earthquake in 1952, not far from the new earthquake. This earthquake was so powerful because it occurred at a depth of 12.8 miles, which is considered shallow, allowing it to release enormous amounts of energy into the waters above, and creating tsunami waves. Force 8 earthquakes release energy equivalent to 55 million tonnes of explosives. Tsunami waves as high as 10-13 feet were reported in Kamchatka, while four feet waves hit Hawaii, and a much smaller 12 inch surge hit a city in Hokkaido, northern Japan. Waves were expected to hit the California coast around 9am. Dr Stephen Hicks, the NERC independent research fellow and lecturer in environmental seismology at UCL, said: 'With such large earthquakes, long-period surface waves will continue travelling around the world for several days, with the planet continuing to resonate and ring like a large bell.' However it is unlikely to be as devastating as the 2011 Japanese disaster, in which 18,000 people were killed when an earthquake triggered powerful tsunami waves of up to 133ft, and instigated a major nuclear accident at the Fukushima Daiichi power station. Roughly twenty thousand earthquakes occur every year, but only a small percentage of them are classified as high magnitude. Broaden your horizons with award-winning British journalism. Try The Telegraph free for 1 month with unlimited access to our award-winning website, exclusive app, money-saving offers and more.