96 – Beef Got Us Into This Mess. But Can It Also Help Reverse Global Warming?
Rancher Loren Poncia counts roughly 500 Angus beef cattle, 350 sheep, and 19 hogs among his brood at his scenic Stemple Creek Ranch in Tomales, California. And there’s something else he’s farming—something that has the potential to revolutionize agriculture as we know it. Visit Loren on his ranch, and then hear from scientists Rattan Lal, Drawdown Project executive director Jonathan Foley, and restaurantowners Anthony Myint and Karen Leibowitz to learn about how farmers and ranchers will play a crucial role in slowing climate change—and maybe even reversing it—through carbon sequestration.
95 – In Vino Veritas
Wine growers in Napa can no longer rely on the consistent fog and cool nights that brought the region global fame. Mother Jones politics reporter Kara Voght takes a break from covering the Hill and travels to Napa to learn about how vintners are coping—and why wine matters in the conversation about climate change. And Tom Philpott travels to Iowa to witness the wreckage from this year's flooding and to drink beer with a very spirited rye farmer.
94 – “All the Delicious Foods Are Dying”
In the inaugural episode of Bite ’s special series, “Eating in Climate Chaos,” we explore the foods climate change will hit first. Journalist Amanda Little has some warnings about the tastiest delicacies—from cherries to coffee. Delicious foods aren’t the only thing we need to worry about: We hear from a scientist who’s studying how increasing carbon dioxide levels are making plants less nutritious. But it’s not all bad news! We visit a farm in California to learn about how a tiny little berry could have huge lessons to teach us about drought.
Trailer - Eating in Climate Chaos
Get ready for a special series from Bite, "Eating in Climate Chaos," out on October 4.
92 – There Is Such Thing as a Free (School) Lunch
School’s back in session, and every day, 30 million kids head to the cafeteria to chow down. On this episode of Bite , Tom returns to the lunchroom at his elementary school alma mater and finds that the grey mystery meat he remembers has been replaced by tasty, fresh offerings that are free to every student. And he catches up with Jennifer Gaddis, author of the book The Labor of Lunch , who explains the economic forces that figure into school food, from “lunch shaming” to fair wages for cafeteria workers.