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At least 1 dead, records shattered as heat wave continues throughout U.S.
A long-running heat wave that has already shattered previous records across the U.S. persisted on Sunday, baking parts of the West with dangerous temperatures that caused the death of a motorcyclist in Death Valley and held the East in its hot and humid grip.
An excessive heat warning — the National Weather Service’s highest alert — was in effect for about 36 million people, or about 10% of the population, said NWS meteorologist Bryan Jackson. Dozens of locations in the West and Pacific Northwest tied or broke previous heat records.
Many areas in Northern California surpassed 110 degrees, with the city of Redding topping out at a record 119. Phoenix set a new daily record Sunday for the warmest low temperature: it never got below 92 F.
A high temperature of 128 F was recorded Saturday and Sunday at Death Valley National Park in eastern California, where a visitor died Saturday from heat exposure and another person was hospitalized, officials said.
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The two visitors were part of a group of six motorcyclists riding through the Badwater Basin area amid scorching weather, the park said in a statement.
The person who died was not identified. The other motorcyclist was transported to a Las Vegas hospital for “severe heat illness,” the statement said. Due to the high temperatures, emergency medical helicopters were unable to respond, as the aircraft cannot generally fly safely over 120 F, officials said.
The other four members of the party were treated at the scene.
“While this is a very exciting time to experience potential world record-setting temperatures in Death Valley, we encourage visitors to choose their activities carefully, avoiding prolonged periods of time outside of an air-conditioned vehicle or building when temperatures are this high,” said park Superintendent Mike Reynolds.
Officials warned that heat illness and injury are cumulative and can build over the course of a day or days.
“Besides not being able to cool down while riding due to high ambient air temperatures, experiencing Death Valley by motorcycle when it is this hot is further challenged by the necessary heavy safety gear worn to reduce injuries during an accident,” the park statement said.
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The soaring temperatures didn’t faze Chris Kinsel, a Death Valley visitor who said it was “like Christmas day for me” to be there on a record-breaking day. Kinsel said he and his wife typically come to the park during the winter, when it’s still plenty warm — but that’s nothing compared with being at one of the hottest places on Earth in July.
“Death Valley during the summer has always been a bucket list thing for me. For most of my life, I’ve wanted to come out here in summertime,” said Kinsel, who was visiting Death Valley’s Badwater Basin area from Las Vegas.
Kinsel said he planned to go to the park’s visitor center to have his photo taken next to the digital sign displaying the current temperature.
Across the desert in Nevada, Natasha Ivory took four of her eight children to a water park in Mount Charleston, outside Las Vegas, which on Sunday set a record high of 120 F.
“They’re having a ball,” Ivory told Fox5 Vegas said. “I’m going to get wet too. It’s too hot not to.”
Jill Workman Anderson also was at Mount Charleston, taking her dog for a short hike and enjoying the view.
“We can look out and see the desert,” she said. “It was also 30 degrees cooler than northwest Las Vegas, where we live.”
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Triple-digit temperatures were common across Oregon, where several records were toppled — including in Salem, where on Sunday it hit 103 F, topping the 99 F mark set in 1960. On the more humid East Coast, temperatures above 100 degrees were widespread, though no excessive heat advisories were in effect for Sunday.
“Drink plenty of fluids, stay in an air-conditioned room, stay out of the sun, and check up on relatives and neighbors,” read a weather service advisory for the Baltimore area. “Young children and pets should never be left unattended in vehicles under any circumstances.”
Rare heat advisories were extended even into higher elevations including around Lake Tahoe, on the border of California and Nevada, with the weather service in Reno, Nevada, warning of “major heat risk impacts, even in the mountains.”
“How hot are we talking? Well, high temperatures across (western Nevada and northeastern California) won’t get below 100 degrees until next weekend,” the service posted online. “And unfortunately, there won’t be much relief overnight either.”
More extreme highs are in the near forecast, including possibly 130 F around midweek at Furnace Creek, California, in Death Valley. The hottest temperature ever officially recorded on Earth was 134 F in July 1913 in Death Valley, though some experts dispute that measurement and say the real record was 130 F, recorded there in July 2021.
Tracy Housley, a native of Manchester, England, said she decided to drive from her hotel in Las Vegas to Death Valley after hearing on the radio that temperatures could approach record levels.
“We just thought, let’s be there for that,” Housley said Sunday. “Let’s go for the experience.”
In Arizona’s Maricopa County, which encompasses Phoenix, there have been at least 13 confirmed heat-related deaths this year, along with more than 160 other deaths suspected of being related to heat that are still under investigation, according to a recent report.
That does not include the death of a 10-year-old boy last week in Phoenix who suffered a “heat-related medical event” while hiking with family at South Mountain Park and Preserve, according to police.
In California, crews worked in sweltering conditions to battle a series of wildfires across the state.
In Santa Barbara County, northwest of Los Angeles, the growing Lake Fire had scorched more than 25 square miles of dry grass, brush and timber after breaking out Friday. There was no containment by Sunday. The blaze was burning through mostly uninhabited wildland, but some rural homes were under evacuation orders.
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Renad Atallah is an unlikely internet sensation: a 10-year-old chef, with a repertoire of simple recipes, cooking in war-torn Gaza. She has nearly a million followers on Instagram, who’ve witnessed her delight as she unpacks parcels of food aid.
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We interviewed Renad via satellite, though we were just 50 miles away, in Tel Aviv. [Israel doesn’t allow outside journalists into Gaza, except on brief trips with the country’s military.]
“There are a lot of dishes I’d like to cook, but the ingredients aren’t available in the market,” Renad told us. “Milk used to be easy to buy, but now it’s become very expensive.”
I asked, “How does it feel when so many people like your internet videos?”
“All the comments were positive,” she said. “When I’m feeling tired or sad and I want something to cheer me up, I read the comments.”
We sent a local camera crew to Renad’s home as she made Ful, a traditional Middle Eastern bean stew. Her older sister Noorhan says they never expected the videos to go viral. “Amazing food,” Noorhan said, who added that her sibling made her “very surprised!”
After more than a year of war, the Gaza Strip lies in ruins. Nearly everyone has been displaced from their homes. The United Nations says close to two million people are experiencing critical levels of hunger.
Hamada Shaqoura is another chef showing the outside world how Gazans are getting by, relying on food from aid packages, and cooking with a single gas burner in a tent.
Shaqoura also volunteers with the charity Watermelon Relief, which makes sweet treats for Gaza’s children.
In his videos online, Shaqoura always appears very serious. Asked why, he replied, “The situation does not call for smiling. What you see on screen will never show you how hard life is here.”
Before dawn one recent morning in Israel, we watched the UN’s World Food Program load nearly two dozen trucks with flour, headed across the border. The problem is not a lack of food; the problem is getting the food into the Gaza Strip, and into the hands of those who desperately need it.
The UN has repeatedly accused Israel of obstructing aid deliveries to Gaza. Israel’s government denies that, and claims that Hamas is hijacking aid.
“For all the actors that are on the ground, let the humanitarians do their work,” said Antoine Renard, the World Food Program’s director in the Palestinian territories.
I asked, “Some people might see these two chefs and think, well, they’re cooking, they have food.”
“They have food, but they don’t have the right food; they’re trying to accommodate with anything that they can find,” Renard said.
Even in our darkest hour, food can bring comfort. But for many in Gaza, there’s only the anxiety of not knowing where they’ll find their next meal.
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Story produced by Mikaela Bufano. Editor: Carol Ross.
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“Sunday Morning” 2024 “Food Issue” recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.
It’s been said the best meals come from the heart, not from a recipe book. But at this USDA kitchen, there’s no pinch of this, dash of that, no dollops or smidgens of anything. Here, nutritionists in white coats painstakingly measure every single ingredient, down to the tenth of a gram.
Sheryn Stover is expected to eat every crumb of her pizza; any tiny morsels she does miss go back to the kitchen, where they’re scrutinized like evidence of some dietary crime.
Stover (or participant #8180, as she’s known) is one of some 10,000 volunteers enrolled in a $170 million nutrition study run by the National Institutes of Health. “At 78, not many people get to do studies that are going to affect a great amount of people, and I thought this was a great opportunity to do that,” she said.
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It’s called the Nutrition for Precision Health Study. “When I tell people about the study, the reaction usually is, ‘Oh, that’s so cool, can I do it?'” said coordinator Holly Nicastro.
She explained just what “precise” precisely means: “Precision nutrition means tailoring nutrition or dietary guidance to the individual.”
The government has long offered guidelines to help us eat better. In the 1940s we had the “Basic 7.” In the ’50s, the “Basic 4.” We’ve had the “Food Wheel,” the “Food Pyramid,” and currently, “My Plate.”
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They’re all well-intentioned, except they’re all based on averages – what works best for most people, most of the time. But according to Nicastro, there is no one best way to eat. “We know from virtually every nutrition study ever conducted, we have inner individual variability,” she said. “That means we have some people that are going to respond, and some people that aren’t. There’s no one-size-fits-all.”
The study’s participants, like Stover, are all being drawn from another NIH study program called All Of Us, a massive undertaking to create a database of at least a million people who are volunteering everything from their electronic health records to their DNA. It was from that All of Us research that Stover discovered she has the gene that makes some foods taste bitter, which could explain why she ate more of one kind of food than another.
Professor Sai Das, who oversees the study at Tufts University, says the goal of precision nutrition is to drill down even deeper into those individual differences. “We’re moving away from just saying everybody go do this, to being able to say, ‘Okay, if you have X, Y and Z characteristics, then you’re more likely to respond to a diet, and somebody else that has A, B and C characteristics will be responding to the diet differently,'” Das said.
It’s a big commitment for Stover, who is one of 150 people being paid to live at a handful of test sites around the country for six weeks – two weeks at a time. It’s so precise she can’t even go for a walk without a dietary chaperone. “Well, you could stop and buy candy … God forbid, you can’t do that!” she laughed.
While she’s here, everything from her resting metabolic rate, her body fat percentage, her bone mineral content, even the microbes in her gut (digested by a machine that essentially is a smart toilet paper reading device) are being analyzed for how hers may differ from someone else’s.
Nicastro said, “We really think that what’s going on in your poop is going to tell us a lot of information about your health and how you respond to food.”
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Stover says she doesn’t mind, except for the odd sounds the machine makes. While she is a live-in participant, thousands of others are participating from their homes, where electronic wearables track all kinds of health data, including special glasses that record everything they eat, activated when someone starts chewing. Artificial intelligence can then be used to determine not only which foods the person is eating, but how many calories are consumed.
This study is expected to be wrapped up by 2027, and because of it, we may indeed know not only to eat more fruits and vegetables, but what combination of foods is really best for us. The question that even Holly Nicastro can’t answer is, will we listen? “You can lead a horse to water; you can’t make them drink,” she said. “We can tailor the interventions all day. But one hypothesis I have is that if the guidance is tailored to the individual, it’s going to make that individual more likely to follow it, because this is for me, this was designed for me.”
For more info:
Story produced by Mark Hudspeth. Editor: Ed Givnish.
“Sunday Morning” 2024 “Food Issue” recipe index
Delicious menu suggestions from top chefs, cookbook authors, food writers, restaurateurs, and the editors of Food & Wine magazine.
