Climate change is a recipe for disaster. Whether you’re a home cook or a master chef, backyard gardener or professional grower, the yields, flavors, nutritional content, and cost of what you eat are already being impacted, according to Our Changing Menu: Climate Change and the Foods We Love and Need (Cornell University Press, 2021), a book that celebrates the power of food and tackles what is arguably the greatest challenge of our time.

In a live, virtual Chats in the Stacks talk, authors Michael Hoffmann, professor emeritus in the Department of Entomology; Carrie Koplinka-Loehr, freelance writer with a master’s in science education from Cornell; Danielle Eiseman, visiting lecturer in the Department of Communication; and Lindsey Potoff, the book's illustrator and a Cornell University Fine Arts student, will unpack the increasingly complex relationships between food and our changing climate, giving us insight into both the roots of the problem and how to plant the seeds of solutions.

A live Q&A will follow the talk. The audience is encouraged to write their questions into the Chat field for inclusion during this session.