My research interests are aligned with understanding how our climate is changing as a result of both natural and anthropogenic processes. Investigations are performed using observations and global climate models of the Earth system. Present projects include:

• Detection and attribution of climate change: Coupled atmosphere-ocean climate model simulations are used to investigate the sources of intra to multi-decadal variability compared to observations. Various statistical methods are being used to evaluate and rank model performance of 20th century simulations so that better estimates of 21st century climate variability can be made.

• Wave-ozone feedbacks and the solar cycle: Vertically propagating atmospheric waves are important contributors to the variability of circulations in the troposphere and stratosphere. In the stratosphere, waves in ozone distribution perturb the heating distribution and can modify the amplitude and phase of the wave. This feedback, termed, 'wave-ozone feedback', is a mechanism that explains a pathway by which changes in ozone can directly affect wave dynamics. At present, we are studying how ozone variability (i.e. solar cycle or long term trends) affects wave dynamics and how this impacts the circulation and climate of the atmosphere.

Climate Change Education

The communication of the causes, impact and implications of our changing climate is a critical component to any mitigation strategy. I am presently working on developing new methods for teaching climate change that engage the public and ultimately stimulate social change. Part of this work includes using the Green Ninja, a climate-action superhero created to inspire informed action on climate change.

Food Climate Connections

The awareness that our food choices can have a larger impact on global warming than the car we drive is a somewhat novel concept in mainstream America. In a project with Bay Area chef, Laura Stec, Cool Cuisine: Taking the Bite out of Global Warming (L. Stec and E. Cordero, Publisher: Gibbs Smith, 244 pages) is an exploration of the connections between the food we eat and our changing climate through a unique combination of science and culinary art. For further details, see our website.

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Selected Recent Publications