As families gather for Thanksgiving, some may want to consider how the foods on their table could be at risk in a warmer climate. Higher temperatures, water supply challenges, and unpredictable weather and storm events will further complicate farming, home gardening, and availability and prices of many traditional foods. Below are 10 food-related stories relevant to what’s on our plates . . . and what’s in our air and in our atmosphere.
The warm, wet weather this past spring caused a bumper crop of morel mushrooms in Colorado.
A Michigan fruit farmer diversifies his crops to weather ups and downs brought on by changes in climate.
Scientists develop a genetically modified rice plant that grows without producing methane, a global-warming gas.
In times of drought, there is new interest in dry farming, an ancient technique for growing grapes.
Carbon pollution is changing ocean conditions and making it harder for baby oysters to build their shells.
As climate is drier and warmer in some cattle raising areas, farmers are struggling to provide enough water.
A pig farmer in North Carolina is experimenting with turning waste into energy.
A California walnut farmer achieves goal of becoming energy self-sufficient.
As the world’s population increases, the need for reliable sources of food – especially protein – will grow.
With risks of persistent severe droughts a growing threat across the West, California craft beer makers’ thirst for adequate water supplies could be a boon to the East.