The 100th meridian is the longitudinal boundary separating the humid East and the arid West. Researchers say the dry line is moving east because of climate change, threatening some of our cheapest and most reliable crops, like wheat and corn. In this episode, Amy drives across Kansas to talk to farmers on both sides of the dry line to see how they’re adapting to climate change. And we hear from a scientist who’s trying to breed crops that will thrive in a hotter, drier world.
--------
33:13
--------
33:13
What the World’s Farmers Can Teach Us About Climate Resilience
Climate change is transforming how the world grows and eats. In this episode, host Amy Scott talks with New York Times international climate correspondent Somini Sengupta about what she’s learned from farmers adapting to extreme weather. From drought-resistant crops to regenerative practices, Sengupta shows how communities on the front lines of climate change are finding new ways to survive and feed their families — and what their stories can teach us about building a more resilient global food system.
--------
22:38
--------
22:38
The Land Problem
About a third of the greenhouse gases cooking our planet come from our food. Agriculture and livestock production are incredibly taxing on the planet. To curb the impact, we need to drastically reduce the amount of land we use to make food, while at the same time making more food for a growing population. How are we going to do that? In this episode we go fishing with an eccentric rancher in Northern California and hop over to Colorado to get a rare peek into the demonized factory farm industry on our hunt for answers.
--------
33:05
--------
33:05
The Uncanny Valley of Meat
If you have ever bitten into a plant-based burger and felt dissatisfied, or even grossed out, you’re not alone. In this episode, we explore the uncanny valley of meat and dive deep into what makes meat so … meaty. Plus, “The Splendid Table” host Francis Lam joins Amy Scott for a taste test of cultivated meat and shares his go-to recipes for climate-friendly proteins.
--------
32:15
--------
32:15
Food Tour of the Future
Climate change is changing what we eat. As the planet heats up, foods like salmon, chocolate and coffee might be harder to come by and more expensive to buy. In this episode, the “How We Survive” team goes on a food tour around Northern California to find out how tech entrepreneurs are finding new ways to make all sorts of foods that are under threat from the impacts of the climate crisis.
“How We Survive” is an award-winning podcast from Marketplace, hosted by Amy Scott, about the messy business of climate solutions. In the eighth season, we’re taking a closer look at what’s on our plate. We embark on a food tour of the future. We sample “cell-cultivated” salmon and chocolate. We visit farmers in our nation’s breadbasket where hotter, drier, less predictable weather has global consequences. And we’ll take you on the ground into one of the more demonized (and misunderstood) parts of the agricultural system: factory farms.
Höre How We Survive, Philipp Maderthaner Unplugged | Der Podcast für Business, Mindset und Erfolg und viele andere Podcasts aus aller Welt mit der radio.at-App
Österreich