Couple of new webcams checking on the volcano
it is stirring again.
The ash cloud is getting back up into the atmosphere, so the jet stream can sweep it east, Europe can expect more airspace disruption.
In the meantime you can buy genuine fresh Icelandic volcano ash from nammi.is, who also do a line of cheerful commemorative t-shirts.
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here we go again...
this is the map of earthquakes in the last 24 hours in Iceland,
kinda lit up there - nice illustration of the mid-atlantic ridge coming up from the south and south-west and bisecting the island
so that little cluster under Vatnajökull, that is Grímsvötn
Grímsvötn is a sub-…
Busy busy today, so just a brief update on the ongoing Fimmvörðuháls/Eyjafjallajokull eruption in Iceland.
The coalesced vent of the Fimmvörðuháls fissure eruption in late March 2010.
The eruption is still going, albeit potentially with a little less vigor than before - and you can watch it…
Image of the Eyjafjallajökull's ash taken on May 26, 2010, courtesy of the NASA Earth Observatory.
Eruptions readers were closely following increasing tremors at Eyjafjallajökull this afternoon/evening wondering if there was a new eruption starting but with the weather not cooperating, no one…
A shot of the strombolian activity at the vent of Eyjafjallajökull, taken on May 4, 2010. Image courtesy of the Iceland Met Office.
The latest news from the Eyjafjallajökull eruption has the volcano erupting more explosively again (see above), possibly due to an increased influx of water into…
I get nothing at the new IR site except "404 Not Found".
-BTW, the same site that sells volcanic ash is also selling fermented shark meat (fermentation was a common way to preserve meat before refrigerators, and is still used for north Swedish fermented herring, "surströmming"). Originally, they used to dig a pit, throw in the shark meat, fill in the pit and leave it some months.
NB: the term "Putrified Shark Meat" is a misnomer, since if it was really rotten, you would get sick eating it. However, the fermentation process can cause a strong "rotten egg" smell which will scare those unfamiliar with fermented foodstuff.
Some video here, too: http://vimeo.com/11673745?hd=1