Enjoy Those Avocados, Pistachios and Oranges While You Can, Because They Are Going Away

Your grandkids will never know avocado toast. May 27, 2018 Top Food News [Enjoy Those Avocados, Pistachios and Oranges While You Can, Because They Are Going Away]( The weather had been strange lately. In the past year, Californians have lived through a historic drought, a massive wildfire that blotted out the sun, and a strangely warm winter followed by that unseasonable freeze. As a recent scientific paper noted: “Agricultural production in California is highly sensitive to climate change.” Jay Famiglietti, the senior water scientist at NASA’s Jet Propulsion Laboratory in Pasadena, California, goes even further: “It’s a virtual certainty that California will get drier. I don’t think it’s a climate that’s conducive to orchard crops anymore.” Which begs the question—what are we going to eat in 2050? ([Mother Jones]() Rice is getting less healthy as climate change hollows its nutrients. ([NPR's The Salt]() "We just need more workers, period.” Summer food stands brace for a shortage. ([New York Times]() For the hungry, "food happens." Until it doesn’t. ([Capital and Main]() Whole Foods paused its GMO labeling effort. And some people are questioning the store's commitment. ([New Food Economy]() Sexual harassment is rampant on US farms. A new #MeToo movement is taking shape across the nation. ([Civil Eats]() —ADVERTISEMENT— [HealthIQ]( Support hard-hitting journalism. If you value what you read from Mother Jones and want to see more of it, please make a tax-deductible [one-time]( or [monthly donation]( today and help fund our unrelenting, nonprofit journalism. This Week in Podcasts Chef and restaurant owner Tanya Holland opens up about the challenges of finding funding for a restaurant as a black woman. Bonus: Tanya plays our game "Gross or Tasty"—drawing from her time as a judge on Iron Chef. Hear it on Mother Jones' Bite, episode 56: "[What the Rajneeshee Cult Was Cooking Up](" Exclusive to Newsletter Subscribers "Crisp, light and so violently leavened that they threaten to leap from the waffle iron in which they are cooked." That's LA Times' Jonathan Gold's [take]( on chef Tanya Holland's cornmeal-encrusted waffles, which she pairs with a delicious, slightly tangy apple cider syrup. Steph Curry and Drake are fans. Hear Tanya on our latest episode of [Bite](, and make her syrup using the recipe below. Apple Cider Syrup The Los Angeles Times [adapted this]( recipe from Brown Sugar Kitchen: New-Style, Down-Home Recipes From Sweet West Oakland by Tanya Holland 1 ½ cups firmly packed brown sugar 1 ½ teaspoons apple cider vinegar 1 quart apple cider 2 cinnamon sticks ½ cup (1 stick) butter In a large pot, combine the brown sugar, vinegar, cider, cinnamon, and butter. Bring to a boil, then reduce the mixture to a simmer, and cook, stirring occasionally, until reduced to 1 ½ cups, about 45 minutes. Discard the cinnamon. The syrup can be made up to 1 month in advance; cover tightly and refrigerate until needed, then warm and stir well before serving. Don't miss the recipe for Holland's famous waffles, which you can find [here](. That's all, folks! We'll be back next Wednesday with more. —[Maddie]( and [Kiera]( Questions/concerns/feedback? Email [newsletters@motherjones.com](. Hungry for more food news? Follow Mother Jones Food on [Twitter]( and [Facebook](. Did someone forward this to you? [Click here]( to sign up to get more Food for Thought in your inbox! —ADVERTISEMENT— [HealthIQ]( Food for Thought comes to you from Mother Jones, an award-winning, investigative journalism outlet that was founded as a nonprofit magazine in 1976. [Donate]( [Mother Jones Store]( This email was sent to {EMAIL} by newsletters@motherjones.com Mother Jones | 222 Sutter Street, #600 San Francisco, CA USA 94108 [Advertise]( | [Edit Profile]( | [Email Preferences](