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Graham Cracker Crust | The Recipe Critic

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Graham Cracker Crust | The Recipe Critic


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Learn how to make the perfect homemade Graham Cracker Crust! It comes together in just 10 minutes with 3 simple ingredients for the right amount of buttery sweetness and crunch! You’ll never buy one from the store again!

Overhead shot of someone pressing a measuring cup into the homemade graham cracker crust.Overhead shot of someone pressing a measuring cup into the homemade graham cracker crust.

Reasons to Love This Recipe

  • No Baking Required: It doesn’t get any easier than a no-bake pie! This pie crust recipe comes together quickly with no fuss.
  • Best Taste and Texture: This crust is perfectly sweet and buttery tasting, plus it’s just the right amount of crisp and crumbly while still holding its shape.
  • Simple Ingredients: It only takes 3 ingredients to whip up this easy pie crust!

Graham Cracker Crust Recipe

Every baker needs a reliable graham cracker crust recipe to have in their arsenal. This one is simple to make and so delicious! It’s my go-to recipe, from cream cheese pie to my key lime tart. While you can always use a store-bought crust, homemade tastes so much better, and it has a much better texture than a packaged crust from the store.

Ingredients You’ll Need

One of my favorite things about this pie crust recipe is that the ingredient list is short and sweet. You need only three simple ingredients to make it! Exact measurements of the ingredients can be found below in the recipe card.

  • Graham Cracker Crumbs: You can purchase graham cracker crumbs in a box down the baking aisle or make the crumbs yourself by crushing about 12 sheets of graham crackers.
  • Granulated Sugar: For wonderful sweetness without overwhelming the graham cracker flavor.
  • Salted Butter: Melted butter is what will bind the tiny crumbs and sugar together. It also will give the crust an incredibly rich and buttery flavor. 
Overhead shot of labeled ingredients.Overhead shot of labeled ingredients.

How to Make a Graham Cracker Crust

This recipe only takes about 10 minutes to make! Then, you can chill the crust for 30 minutes or bake it for 12 minutes before adding your filling.

  1. Mix Ingredients: Add the graham cracker crumbs and sugar to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.
  2. Press into the Pie Dish: Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the sides and bottom of the pan. Set it in the refrigerator to chill while you prepare your chosen filling, or at least 30 minutes before adding the filling.
Overhead shot of melted butter, sugar and graham cracker crumbs mixed in a bowl. Overhead shot of melted butter, sugar and graham cracker crumbs mixed in a bowl.
Overhead shot of crust pressed into a pie dish. Overhead shot of crust pressed into a pie dish.

Tips for Making Graham Cracker Crust

This delicious graham cracker crust really is so easy to make! Here are some tips and variations to make it just the way you like it.

  • Baking the Crumb Crust: Should you use a no-bake or baked graham cracker crust? It comes down to preference. No-bake crusts have more butter, making them softer and richer in flavor. Baked crusts are crisper and have a nuttier taste, and they use less butter since the oven helps bind the crust. Both types work for recipes that don’t require baking the filling.
  • Baked Crust instructions: If you want to prepare your own crust, mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and five tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.
  • Making Graham Cracker Crumbs: If you want to make your own graham cracker crumbs, mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and five tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.
  • Use Different Flavors: You can substitute the traditional honey graham cracker crumbs for another flavor of graham cracker, like, cinnamon or chocolate, you can swap them out for the same amount!  
  • Unsalted Butter: If you use unsalted butter instead of salted butter, add 1-2 dashes of salt to the graham cracker mixture.

Overhead shot of someone holding a handful of the crust mixture. Overhead shot of someone holding a handful of the crust mixture.

Make Ahead

To make this graham cracker pie crust super convenient, you can make it ahead of time, and then all you will have to do is fill it and serve it! 

  • Freezer: If you want to bake it ahead and use it much later, you can! Once you have baked it and let it cool, wrap it in plastic wrap and cover it with aluminum foil. It will last 1-2 months in your freezer! When you are ready to use it, put it in your fridge to thaw.
  • Refrigerate: If you’d like to use the crust within a day or two, then after you have baked it and it has cooled, cover it with aluminum foil and store it in your fridge for 1-2 days. You can also store it the same way without baking it.

Close up shot of the graham cracker crust.Close up shot of the graham cracker crust.

Ways to Use a Graham Cracker Crust

Graham cracker crust can be used to make so many fabulous pies! It’s definitely a favorite of mine, and it’s way easier than a regular pastry pie crust. Here are some delicious pie recipes to use your perfect graham cracker crust!

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  • Add the graham cracker crumbs, and sugar to a medium bowl and mix. Add the melted butter and mix evenly until the crumbs resemble wet sand.

  • Pour the crumb mixture into a 9-inch pie dish and use your hands or a flat-bottomed measuring cup or glass to press the crumbs evenly into the bottom and up the sides of the dish. Set it in the refrigerator to chill while you prepare your chosen filling, or at least 30 minutes before adding the filling.

Baked graham cracker crust:
Mix 1 ½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 5 tablespoons of melted salted butter. Press it into a 9-inch pie pan and bake at 325 degrees Fahrenheit for 12 minutes. Let it cool completely before adding your filling of choice.

Calories: 1605kcalCarbohydrates: 162gProtein: 10gFat: 105gSaturated Fat: 60gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gTrans Fat: 4gCholesterol: 244mgSodium: 1561mgPotassium: 252mgFiber: 4gSugar: 96gVitamin A: 2836IUCalcium: 127mgIron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Lemon Pepper Chicken – Spend With Pennies

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Lemon Pepper Chicken – Spend With Pennies


This lemon pepper chicken is as easy as it is delicious.

Juicy chicken breasts are baked on a bed of zucchini and smothered in a tangy lemon sauce.

plated Lemon Pepper Chicken with lemon slices

This Lemon Pepper Chicken recipe is sponsored by McCormick.

  • Quick to prep, this dish comes together with basic pantry ingredients and a few minutes in the oven!
  • Lemon pepper chicken is simple to make and packed with flavor from a simple homemade seasoning.

What You’ll Need For Lemon Pepper Chicken

Chicken: I use boneless, skinless chicken breasts in this recipe. You can replace the chicken breasts with boneless chicken thighs—the cooking time will need to be adjusted.

Seasoning: I make homemade lemon pepper seasoning since it has more flavor without being too salty. Ensure the lemon zest is dry if storing leftover seasoning or store it in the freezer.

Sauce: Fresh, whole lemons give this sauce a fresh lemon flavor. It’s slightly thickened with flour and seasoned with a homemade lemon pepper blend.

Stock/Wine: Use extra chicken stock or chicken broth instead of white wine if desired.

Zucchini: Zucchini can be replaced with other colorful summer squashes or sliced mushrooms.

McCormick black pepper, onion powder and other spices on a small cutting board

How to Make Lemon Pepper Chicken

  1. Soften the zucchini slightly and transfer to a casserole dish.
  2. Brown the chicken and add it to the dish.
  3. Simmer the sauce in the same skillet and spoon it oveer the chicken.
  4. Bake until the chicken is cooked through (recipe below).
Spooning sauce over Lemon Pepper Chicken

Storage and Reheating

  • Store leftovers in a covered container in the refrigerator for up to 4 days.
  • Reheat sauce in a pan, whisking in a little milk to emulsify. Add chicken to the sauce and reheat on low until warmed through.
  • Freeze chicken and sauce separately in zippered bags for up to 1 month. Thaw overnight in the refrigerator before reheating.
Lemon Pepper Chicken – Spend With Pennies

Tasty Chicken Dishes

Did your family love this Lemon Pepper Chicken? Leave us a rating and a comment below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
a dutch oven with lemon pepper chicken breasts and slices of lemon

4.94 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Lemon Pepper Chicken

Tender juicy chicken in a tangy lemon sauce, baked to perfection!

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Skillet on white background

2 QT Baking Dish with white background

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  • Preheat the oven to 350°F  

  • In a bowl, combine zucchini, 1 teaspoon lemon pepper seasoning, and green onions.

  • In an ovenproof skillet, heat 1 tablespoon olive oil over medium high heat. Add the zucchini mixture and cook for 2 to 3 minutes or until slightly softened. Transfer to a 2-quart casserole dish or Dutch oven.

  • In a shallow bowl, combine flour and 1 ½ teaspoons of lemon pepper seasoning. Dip the chicken breasts in the flour mixture and shake to remove any excess (reserve the remaining flour to thicken the sauce).

  • Add the remaining olive oil to the skillet and brown chicken over medium-high heat until golden, about 3 minutes per side. Place on top of zucchini.

  • Place broth, wine, lemon juice, and 1 tablespoon of the leftover flour mixture and garlic powder in a jar and shake well to combine. 

  • Pour into the warm skillet while whisking and bring to a boil. Simmer 1 minute while whisking and scraping up any brown bits in the pan. Season with salt and pepper to taste. Spoon sauce over chicken breasts.

  • Cover and bake for 20 minutes. Remove cover and bake for an additional 10-15 minutes longer or until the chicken reaches 165°F.

Zucchini can be replaced with 8 oz sliced mushrooms (or a combination of the two).
Homemade Lemon Pepper Seasoning

  • 1 tablespoon lemon zest
  • ¾ teaspoon black pepper
  • ½ teaspoon salt (or to taste)
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder

Combine the ingredients in a small bowl. To store leftover lemon pepper, spread the mixture onto a paper towel lined plate and allow it to dry overnight or until the lemon zest is completely dehydrated.

Calories: 435 | Carbohydrates: 14g | Protein: 51g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 313mg | Potassium: 1083mg | Fiber: 1g | Sugar: 2g | Vitamin A: 345IU | Vitamin C: 14.9mg | Calcium: 38mg | Iron: 2.1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

plated Lemon Pepper Chicken with lemon slices and a title
Lemon Pepper Chicken in tangy lemon sauce and writing
close up of Lemon Pepper Chicken with a title
adding lemon sauce to chicken and plated Lemon Pepper Chicken with a title



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Dry Measures vs. Liquid Measures – What’s the Difference? – The Armenian Kitchen

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Dry Measures vs. Liquid Measures – What’s the Difference? – The Armenian Kitchen


Dry Measures vs. Liquid Measures – What’s the Difference? – The Armenian KitchenWhile my sister Dawn was visiting several of her Armenian friends at the Jersey Shore this summer, their beach-side discussion turned to food and recipes. (Two of my favorite topics!)

Someone wanted to know the difference between dry and liquid measures, and why it was necessary to use different measuring tools for each. Eva, the biology teacher in the group, offered a scientific response, which apparently didn’t satisfy some of them.

Eva said, “If you don’t believe me, ask Robyn. She should know!”

Folks, here’s the culinary explanation:

Ingredients are measured by weight and volume. Weight refers to how heavy something is, whereas, volume refers to how much space an ingredient takes up — for example, 1 cup of cooked rice, or 1/2 teaspoon of cinnamon.

In the Customary unit of measure, most commonly used in the U.S., food measured by weight is measured in ounces (oz.) and pounds (lb.)

Ingredients measured by volume are measured by:
teaspoon (tsp.)
tablespoon (Tbsp.)
cup (c.)
fluid ounce (fl.oz.),
pint (pt.)
quart (qt.)
gallon (gal.)

If using Metric units of measure, food measured by weight is measured in milligrams (mg), grams (g.), and kilograms (kg.), while Metric measures for volume are milliliters (ml) and liters (l).

In any recipe, accurate measuring is a MUST for quantity and quality control.

Dry ingredients are best measured using properly marked, measuring cups — either metal or plastic. These vary in size from 1/8 cup, ¼ cup, 1/3 cup, ½ cup, and 1 cup. To measure, the dry ingredient is filled to the rim, then leveled off with a straight edge spatula or the back of a knife .

Liquid ingredients are best measured in a see-through cup with graduated markings on the side. The cup should have a handle, and a spout to make pouring easy. To measure liquid, place the liquid measuring cup on a flat work surface, carefully pour in the liquid, then bend down to read
the marking at eye-level for accuracy.

SPECIAL MEASURING NOTES:
Never pack flour into a measuring cup, or you’ll end up with more flour than the recipe requires, resulting in a heavy final product. Brown sugar, on the other hand, should be packed into the measuring cup. (FYI, the “brown” in brown sugar is molasses.)

For more information on kitchen tools and their uses, click on the yellow “Pantry” sign.

I hope this helped.

If you have any other questions, please send an email to robyn@thearmeniankitchen.com.

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Grilling safety – The Armenian Kitchen

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Grilling safety – The Armenian Kitchen


Grilling safety – The Armenian KitchenDid I ever tell you about the time I started a fire while attempting to light my sister’s hibachi grill?

I was visiting Dawn and her husband Ara in Arlington, Mass. one summer weekend. They were renting the first floor in a lovely 2-family house.

My sister asked me to start the fire while she prepped some of the grilling ingredients inside. So, like a dummy, I set the hibachi on the outside wooden staircase. I wasn’t much of fire-builder, since I always had trouble lighting matches!

After many tries, I lit the match. However, instead of tossing the lit match in the grill, it landed on the steps. (Did I mention the steps were wooden?) I don’t know what happened next, as I was screaming frantically.

Fortunately, my sister was quick-thinking, and had a bucket of water there in a jiffy. No harm done – except I never, ever tried to light a grill again!

Thank goodness for my George Foreman electric grill!!!

Here are some Grilling Safety Tips:

1. Make sure the grill is at least 10 feet away from other objects — that includes the house, shrubs, trees, etc.
2. Never leave a lit grill unattended.
3. If using a charcoal grill, only use a starter fluid made for that type of grill.
4. If using a gas grill, check the connection between the propane tank and the fuel line to be sure there is no leak.
DO NOT use a match to check for leaks!!!

5. If you find a leak, immediately turn off the gas. Fix the leak before turning on the grill.
6. Don’t ever bring a barbecue grill into your home or garage. You’ll be at risk for carbon monoxide poisoning and fire.
7. Keep children and pets away from the grilling area.
8. Have a bucket of water handy – just in case!

SUPER IMPORTANT: NEVER pour water on a grease fire.If the fire is outside, throw dirt on it. If the fire is inside your kitchen, try to smother the
flames with a pot lid, or use salt, baking soda, or a fire extinguisher.

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Grilling Safety Tips – The Armenian Kitchen

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Grilling Safety Tips – The Armenian Kitchen


It’s summertime in our part of the hemisphere, which means it’s Barbecue Season!
To get you started, I’m re-posting this list of Grilling Safety Tips because it’s really important to repeat – and – because we value each and every one of our readers.

Grilling Safety Tips – The Armenian Kitchen
Grilling Safety image
from Trulia.com

Grilling Safety Tips:

1. Make sure the grill is at least 10 feet away from other objects — that includes the house, shrubs, trees, etc.

2. If using a charcoal grill, only use a starter fluid made for that type of grill.

3. Never leave a lit grill unattended. 

4. If using a gas grill, check the connection between the propane tank and the fuel line to be sure there is no leak. DO NOT use a match to check for leaks!!!

5. If you find a leak, immediately turn off the gas. Fix the leak before turning on the grill.

6. Don’t ever bring a barbecue grill into your home or garage. You’ll be at risk for carbon monoxide poisoning and fire.

7. Keep children and pets away from the grilling area.

8. Have a bucket of water handy – just in case!

SUPER-IMPORTANT: NEVER pour water on a grease fire.

If the fire is outside, throw dirt on it. If the fire is inside your kitchen, try to smother the
flames with a pot lid, or use salt, baking soda, or a fire extinguisher.

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Freezer Fudge Bites (Viral Cottage Cheese Fudge Recipe)

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Freezer Fudge Bites (Viral Cottage Cheese Fudge Recipe)


Inside: Get a fun, easy recipe for cottage cheese fudge bites. Cold and creamy, with 2 grams of protein each.

A bowl of Cottage Cheese Fudge Bites sit on a polka dot napkin on a white counter

Cottage cheese is having a moment.

It’s rich in protein and calcium. And like cauliflower, it’s a Wonder Twin of ingredients–able to take the form and shape of all kinds of unexpected things.

As a former extremely picky eater, I have trouble with the texture of plain cottage cheese. So blending it is key.

A month’s worth of dinners, figured out for you.

Grab my 4-week meal plans with recipes, shopping lists, and picky eater tips for every meal.

I use cottage cheese in my Protein Pancakes or Protein Waffles, which I’ve eaten pretty much every morning for months now.

So when I saw videos for 2-Ingredient Cottage Cheese Fudge, I had to try it.

I love fudge. Fun fact: For a few summers, I worked in one of those fudge shops at the beach.

But when I made the viral recipe, it had a bit more cottage cheese tang for my taste. So I tweaked it until I came up with these Freezer Fudge Bites that taste like a two-bite fudgesicle.

No, adding cottage cheese to something does not suddenly earn it a halo of virtue. And fudge is still fudge.

But as someone who is more and more sensitive to sugar’s impact on blood sugar, I appreciate that this fudge comes with a little extra protein–two grams in each one.

YOU MIGHT ALSO LIKE: Here’s How Much Protein Your Child Needs Every Day

Ingredients for Freezer Fudge Bites sit on a counter: cottage cheese, maple syrup, chocolate chips, vanilla, and sprinkles.Ingredients for Freezer Fudge Bites sit on a counter: cottage cheese, maple syrup, chocolate chips, vanilla, and sprinkles.

Ingredients in Freezer Fudge Bites

  • Milk Chocolate Chips: My family and I liked the flavor of these better when I used milk chocolate chips instead of semi-sweet.
  • Cottage Cheese: I use low-fat but you can use the kind you prefer.
  • Maple Syrup: I use real maple syrup.
  • Vanilla Extract: Pure or imitation, whatever you’ve got.
  • Sprinkles: Optional (but fun!).

How to Make Freezer Fudge Bites

Melt chocolate chips in the microwave, stirring every 30 seconds until fully melted (this took about 75 seconds total in my microwave).

Combine melted chocolate, cottage cheese, maple syrup, and vanilla in a food processor. I use my trusty mini food processor for this. I’ve tried this in the blender, and it’s too thick.

A side-by-side photo collage of a mini food processor with the ingredients for cottage cheese fudge before and after blending.A side-by-side photo collage of a mini food processor with the ingredients for cottage cheese fudge before and after blending.

Line a mini muffin pan with paper liners (or spray well with cooking spray). Spoon the mixture into the compartments, about two-thirds of the way, top with sprinkles if you like, and freeze until firm. They take about 2-3 hours to fully solidify.

A photo of pouring the mixture from a spoon into a mini muffin pan.A photo of pouring the mixture from a spoon into a mini muffin pan.

Pop them out of the pan and store in an airtight container in the freezer. Enjoy cold, straight from the freezer.

VARIATIONS

  • Use semi-sweet chips instead of milk.
  • Skip the maple syrup
  • Swirl a spoonful of peanut butter into the batter
  • Spoon batter into a bowl and refrigerate for pudding

Questions About Cottage Cheese Freezer Fudge Bites

A cottage cheese freezer fudge bite with a bite taken out of it.A cottage cheese freezer fudge bite with a bite taken out of it.

Can I use a blender instead?

Not in my experience, no. I tried using a high-speed blender, and the mixture was too thick.

How do I store these?

These must be kept in the freezer, or they’ll melt. Once they’re frozen solid, gently pop them out of the muffin pan using a spoon and put them into an airtight container. Eat straight from the freezer.

Do these taste like cottage cheese?

No, as long as you use milk chocolate chips. The tang of cottage cheese was more noticeable when I used semi-sweet chips.

A close-up of a Freezer Fudge Bite in the pain with sprinkles on it.A close-up of a Freezer Fudge Bite in the pain with sprinkles on it.

Can I use semi-sweet chips?

Yes, but they aren’t as sweet, and the tang of cottage cheese is more pronounced.

Can I make these lower in sugar?

You can skip the maple syrup if you’d like and/or cut back on the chocolate chips to 2/3 or 3/4 cup.

How much protein do these cottage cheese fudge bites have?

If you get 20 Freezer Fudge Bites in a batch, each one has 2 grams of protein.

Are these healthy?

“Healthy” is in the eye of the beholder, of course! I view these as a fun sweet treat.

Ingredients

  • 1 cup milk chocolate chips
  • 1 cup cottage cheese (I use low-fat)
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla

Instructions

  1. Line a mini muffin pan with mini cucpake liners OR spray well with cooking spray.
  2. Melt chocolate in the microwave in a glass bowl, stirring every 30 seconds until melted. Don’t overheat! Set aside to cool slightly.
  3. Place cottage cheese, melted chocolate, maple syrup, and vanilla in a food processor. Blend until completely smooth and blended.
  4. Spoon mixture into mini muffin pan about 2/3 of the way full.
  5. Set pan in freezer until firm, about 2-3 hours.
  6. When fully frozen, gently pop Freezer Bites out of the pan using a spoon.
  7. Store in an airtight container in the freezer.

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Nutrition Information:

Yield: 20

Serving Size: 1

Amount Per Serving:

Calories: 59Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 46mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 2g

More Cottage Cheese Recipes

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Presidents Cup 2024: Sunday Single pairings revealed as U.S. takes lead

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Presidents Cup 2024: Sunday Single pairings revealed as U.S. takes lead


The United States came up clutch down the stretch, breaking the hearts of International fans around the world on Saturday at the Presidents Cup.

Patrick Cantlay and Xander Schauffele knocked off Si Woo Kim and Tom Kim in the final match of the day, a rollercoaster of a round that seemed like a 15-round heavyweight prize fight. All four players threw punches back and forth, some coming via improbable chip-ins and long putts, while others came in spectacular approaches. Si Woo Kim’s chip-in and his Steph Curry-like celebration afterward will live on in Presidents Cup lore forever. But in the end, Cantlay drained a 17-footer for birdie to give the Americans a 1-up victory.

Collin Morikawa and Sam Burns also won their match 1-up, sending Mackenzie Hughes and Corey Conners into a state of agony. The Canadians played so well, with Hughes providing heroic shot after heroic shot on the back nine, but they could not get the job done—a devastating blow to the fans in Montreal.

Then, Scottie Scheffler and Russell Henley stormed back from a 3-down deficit against Hideki Matsuyama and Sungjae Im to win 3 & 2. Scheffler and Henley won six of the last 10 holes to win.

Nevertheless, the Internationals salvaged a point in the afternoon Foursomes as Adam Scott and Taylor Pendrith defeated Brian Harman and Max Homa. Scott and Pendrith won 2-up on the 17th green.

So now the Internationals face a four-point deficit, 11-to-7, going into Sunday Singles. The Americans have historically played better mano y mano. Since the U.S. holds a considerable advantage in the caliber of their players, the Internationals face a tall task on the final day. Whoever gets to 15.5 points first will win the cup.

The U.S. needs to win five matches.

The Internationals must win eight.

Day 4 Pairings — Singles:

Match 1: 12:02 p.m. ET — Xander Schauffele (USA) vs Jason Day (Internationals)

Match 2: 12:14 p.m. ET — Sam Burns (USA) vs Tom Kim (Internationals)

Match 3: 12:26 p.m. ET — Scottie Scheffler (USA) vs Hideki Matsuyama (Internationals)

Match 4: 12:38 p.m. ET — Russell Henley (USA) vs Sungjae Im (Internationals)

Match 5: 12:50 p.m. ET — Patrick Cantlay (USA) vs Taylor Pendrith (Internationals)

Match 6: 1:02 p.m. ET — Keegan Bradley (USA) vs Si Woo Kim (Internationals)

Match 7: 1:19 p.m. ET — Tony Finau (USA) vs Corey Conners (Internationals)

Match 8: 1:31 p.m. ET — Wyndham Clark (USA) vs Min Woo Lee (Internationals)

Match 9: 1:43 p.m. ET — Sahith Theegala (USA) vs Byeong Hun An (Internationals)

Match 10: 1:55 p.m. ET — Collin Morikawa (USA) vs Adam Scott (Internationals)

Match 11: 2:07 p.m. ET — Brian Harman (USA) vs Christiaan Bezuidenhout (Internationals)

Match 12: 2:19 p.m. ET — Max Homa (USA) vs Mackenzie Hughes (Internationals)

Jack Milko is a golf staff writer for SB Nation’s Playing Through. Be sure to check out @_PlayingThrough for more golf coverage. You can follow him on Twitter @jack_milko as well.





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COP18—Doha Climate Conference — Global Issues

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COP18—Doha Climate Conference — Global Issues


Author and Page information

  • by Anup Shah
  • This page Created
  • This page: https://www.globalissues.org/article/801/cop18-doha-climate-conference.
  • To print all information (e.g. expanded side notes, shows alternative links), use the print version:

On this page:

  1. Introduction
  2. Media coverage
  3. More information
    1. News stories from IPS

Introduction

November 26 – December 7, 2012, Doha, Qatar is the venue for the 18th annual United Nations Climate Change Conference, also known as the 18th Conference of the Parties — or COP 18.

Predictably and sadly, the same issues complained about at previous annual meetings for the past decade continue to recycle themselves:

  • Lack of quality (if any) media coverage
  • West stalling on doing anything
  • Lack of funding
  • Disagreement on how to address it
  • etc.

As the past two decades have shown trying to get global agreement on tackling climate change seems to be futile. By comparison, more focused and limited interest of elites, however, are easier to push through, such as wars based on geopolitical threats (real and imaginary), or economic crises (where banks and other elites most responsible for the crises are bailed out by ordinary citizens).

Furthermore, as the West has generally shown in the past decade or more (even when their economies were doing good) paying now for something that seems to be a problem in the future is hard to accept. It is easier, therefore, to stall and keep blaming China, India and other emerging nations despite the historical inequality of those emissions. But ignoring that makes it easier to hope these emerging nations will pick up the burden of addressing emissions rises.

A summary from the Malaysian-based development organization, Third World Network, notes that once again there are disagreements on how to proceed with basic aspects of these climate discussions such as how to agree on the next round of emission reductions:

Developing countries want the Doha talks to produce increased ambition in emission reductions for the second commitment period (CP2) while developed countries seem set to maintain their currently weak targets, with uncertainty over the future review of those targets.

Developing countries are also insisting that the [new reduction targets] be established in a ratifiable legally binding amendment of [the Kyoto Protocol], that contains the quantified emission limitation or reduction objectives (QELROs) of each developed country Party.

Many developing countries also want a legal provision for provisional application of the QELROs from 1 January 2013 that developed countries do not support.

According to several developing country delegates, without provisional application on a legal basis, the reduction commitments would be rendered voluntary.

Chee Yoke Ling, Kyoto Protocol second commitment period still mired in differences , Third World Network, November 28, 2012

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Generally speaking, media coverage of climate change issues and these conferences has been a mixed bag over the past decade. More recent years has seen increased interest and coverage (though many important issues are glossed over in mainstream media sound-byte style reporting).

When I wrote a similar page about a year ago regarding the previous conference, COP 17, I noted that (as with many previous conferences), I described mainstream media coverage as pathetic and almost non-existent until the very last few moments.

I added that in reality money speaks and so short term and elite/establishment views tend to prevail, which is why governments can so quickly get the 99% to bail out the banks and the top 1% with many trillions of dollars, while finding billions for fighting even more devastating climate change has taken almost 2 decades so far without any convincing results.

It seems like that will be the case again this year. As of writing, it is half way through the conference and scanning mainstream media headlines in the UK, I see no coverage of the conference (at least not as major news headlines). It is very possible I have missed it, but one would hope that a conference of such importance would not require much detailed look at mainstream media news headlines to find coverage of it.

Indeed, this comes at a time when the British press is facing threats of regulation following scandals about journalist practices by some tabloid papers. Ironically, the British press now fears regulation will hinder their free speech (a legitimate worry). But what free speech are they fighting for? For more narrow coverage and tabloid headlines?

It is worth quoting again an article from Media Lens about a year ago on the poor media quality coverage in recent years.

Media interest in the subject has crashed. Dr. Robert J. Brulle of Drexel University describes a collapse of any significant coverage of climate change in the [US] media. We know that 2010 was a record low year, and 2011 will probably look much the same. If the media doesn’t draw attention to the issue, public opinion will decline.

…

Equally disturbing is the variation in media performance across the globe. A wide-ranging Reuters study on the prevalence of climate skepticism in the world’s media — Poles Apart — The international reporting of climate skepticism – focused on newspapers in Brazil, China, France, India, the UK and the USA. The periods studied were February to April 2007 and mid-November 2009 to mid-February 2010 (a period that included the UN climate change summit in Copenhagen and Climategate). Remarkably, the study concluded that climate skepticism is predominantly an Anglo-Saxon phenomenon, found most frequently in US and British newspapers.

…

And so we find that Britain and the US — the two countries responding most aggressively to alleged threats to human security in countries like Afghanistan, Iraq and Libya — are also the two countries least interested in responding to the very real threat of climate change.


Climate Crisis – The Collapse In Corporate Media Coverage
, Media Lens, December 1, 2011

It would be worth reading the media section of the previous conference to see more about media coverage.

President Obama was recently re-elected as President of the United States. It is not clear how much impact the devastating impact of Hurricane Sandy had on climate change policies (and it may also be too early to tell), but many certainly felt that in the days leading up to the election it may have been a factor. Perhaps, importantly, for the first time, climate denial may become a political liability in the US, and it remains to be seen how much the Republicans will hamper Obama’s climate policies.

The more extreme news organization in the US, Fox News, was found to to have 93% of their climate reporting as misleading. And this channel is a prime channel for Republican leaning viewers. This is also despite promises by Murdoch many years ago to improve climate change reporting. But it is not just Fox News, although not media outlets themselves many other influential corporations have been actively supporting misrepresentation of the science around climate change, undermining the US public’s understanding of scientific consensus around climate change.

Numerous recent reports are finding that climate scientists, far from being alarmist and scaremongering, have somewhat underestimated the speed at which climate change impacts such as extreme weather and rising sea levels will happen and that many conditions match their upper estimates rather than any median or better-scenario estimates.

For example, the conference comes at the end of a year that saw record Arctic sea ice melting, multiple global weather and climate extremes, and high temperatures.

For years countries have worried that funding for adaptation and mitigation is not affordable (rich and poor nations alike) and yet, as time goes on, adaptation and mitigation costs will be even higher.

Even the World Bank has chimed in noting that

Coal, oil and gas companies and their backers in the financial and investment industry must stop putting billions of dollars into finding and extracting new sources of fossil fuels. If they don’t shift their investments, temperatures will soar four to 10 degrees C higher, devastating many parts of the world, the World Bank said Monday.

Stephen Leahy, Planet on Path to Four C Warming, World Bank Warns, Inter Press Service, November 19, 2012

Despite years of this, things do not seem to change much. Perhaps it is because there isn’t an emotional attachment to the issue; it is distant, vague, complex. However, as David Robert notes,

Climate change is not only the economic and ecological crisis of our time, it’s also a moral crisis. What we are doing to our descendants is a moral crime. Finding ways to help people get that, feel it in their guts the way they would if someone threatened their own families, is a precondition for serious, sustained action.

David Roberts, Why climate change doesn’t spark moral outrage, and how it could, Grist, July 27, 2012

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More information

As the conference is still underway as this page is written, more information will be added here after the event is over.

For more about the issues from other organizations, here are some starting points:

News stories from IPS

Below is a list of stories from Inter Press Service related to the Durban climate conference and its aftermath.

  1. The Crucial Connection Between Climate Change and Mental Health