At no point in human history have we been more disconnected from the growing of our food than we are today. Labels and certifications are designed to help establish transparency with consumers, offering insight into how our food was grown, what it’s made of, and where it’s from. This week, for our final episode of the season, we’ll learn how to tease out as much information about our food as possible before we buy it. Tune in to learn more from our incredible guests - Jeff Ktach from the Rodale Institute, Sophie Hieke from Munich Business School, Will Harris from White Oak Pastures, Kate Stritzinger from Fair Trade, John Wood from US Wellness Meats, and Erika Feller from the Marine Stewardship Council.

This week we’ll be cooking up a bonus to follow up on our last episode - Almonds, Bees, and Drought. Zach shares his reflections on an extremely relevant read, The Dreamt Land - Chasing Water and Dust Across California, which touches on the history and tradeoffs of California’s increasing water use.

Almond milk, almond crackers, roasted almonds, almonds in chocolate - this beloved nut is found in dishes the world over. But for the last couple of decades, the industry has been a key point of criticism amongst environmentalists and sustainable food advocates for its effects on wild and managed bee populations, and for the water requirements of such a thirsty crop during some of California’s worst droughts ever recorded. Tune in this week to learn about the pros, cons, and everything in between of growing and consuming so many almonds. A huge thank you to our incredible guests - Denise Qualls from Bee Hero, Ron Miksha from the University of Calgary, Lauren Ponisio from the University of Oregon, and Brittney Goodrich from UC Davis.

From planting to harvesting to shipping to buying, delicious and sustainable coffee takes a lot of hard work. This week, we learn from growers, geneticists, and experts about 5 tips for buying environmentally and worker friendly coffee from a cup at home or out in the world. Tune in to hear from bioengineer Saron Berhane, Executive Director of the International Women’s Coffee Alliance, Sarada Krishnan, Director at Food4Farmers Marcela Pino, and the Senior Vice President of Marketing at the Coffee Cherry Co. Carole Widmayer.

Immokalee Florida is known for being the epicenter of tomato production in the US, responsible for producing 90 percent of all winter tomatoes consumed here. But not long ago Immokalee Florida was also known as being ground zero for modern day slavery. Migrant workers would pick tomatoes without rest breaks in oppressive Florida heat. There was sexual assault, pay abuses and horrible working conditions.  Thankfully, in the case of Florida tomatoes, these abusive practices have almost completely disappeared thanks to a coalition of ingenious workers who were able to build partnerships with some of the biggest food brands in the country. This week, we’ll hear from Gerardo Reyes Chavez from the Coalition of Immokalee Workers, Adriana Rico from the Fair Food Standards Council, and Jim Brudney from Fordham University.

Could the often overlooked “fungus among us” be one of our strongest allies in a warming climate? Mushrooms and mycelium have the potential to redefine our relationship with dinner, reduce plastic waste, and even improve the sustainability no the fashion industry. Join us along with leading experts, makers, and thinkers Colin Averill Researcher & Ecologist, Alan Bergo Chef, Author, & Forager, Stephanie Lipp Founder of Gillis Naturals, and Andrew Edlin Head of Sustainability at Quorn Foods as we learn what makes mushrooms so much more than just a side dish.

Humans have eaten insects for longer than we have been human, and over 2 billion of us still do. So why is cooking with bugs so taboo in many western cultures?

Tune in this week to learn all about how insects are a sustainable, equitable, delicious options for you to cook with in your kitchens with guests Dr. Julie Lesnik, Chef Joseph Yoon, Sarah Schlafly, and Dr. Christine Picard. For a full transcript of this episode, please visit theclimate.kitchen.

Indigenous North Americans’ cuisines evolved over millennia, but through colonialism, genocide, and systemic oppression, much of that knowledge was lost in just a few centuries. Today, there are incredible chefs, educators, farmers, and journalists, all working to reclaim the history of native foodways and reintegrate traditional cooking practices into the kitchen. The term often used to describe this wave of momentum is called a “Native Food Movements,” which we’ll be breaking down with our guests, Nico Albert from Burning Cedar Indigenous Foods, Sean Sherman from The Sioux Chef, and Andi Murphy from the Toasted Sister Podcast. For a full transcript of this episode, please visit theclimate.kitchen.