In the early to mid-1900s, the islands of Hawaii were a far-away, exotic destination. People who managed to get there often kept mementos of that journey including kitschy menus from Hawaiian fine dining restaurants and hotels like like Trader Vic's and Prince Kuhio's.
Now these old menus are serving a purpose beyond colorful relics from the past. Kyle Van Houtan, an ecologist with the National Oceanic and Atmospheric Administration, says he's found a scientific purpose for the menus.
Plant life on our planet soaks up a fair amount of the carbon dioxide that pours out of our tailpipes and smokestacks. Plants take it up during the summer and return some of it to the air in the winter. And a new study shows that those "breaths" have gotten deeper over the past 50 years.
This isn't just a curiosity. Plant life is helping to reduce the speed at which carbon dioxide is building up in our atmosphere. That's slowing the global warming, at least marginally, so scientists are eager to understand how this process works. The new study provides some clues.