New government study: ‘Cooking emissions’ the missing piece of the climate change puzzle, will impact ‘air quality management’ policy

The smell of meat on the grill is a “pleasing aroma” or a “sweet savour” to the God of the Torah and the Holy Bible, but to the climate “scientists” at the NOAA’s Chemical Sciences Laboratory, it’s indicative of “volatile” compounds in the air, a sign of “urban air pollution” that needs regulating, and they’re calling it: “cooking emissions.”