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Climate change is a recipe for disaster. As the new book, “Our Changing Menu” (Cornell University Press 2021) tells us, whether you’re a home cook or a master chef, backyard gardener or professional grower, global warming is already impacting the yields, flavors, nutritional content, and cost of what you eat. In a Chats in the Stacks talk in April 2021, authors Michael Hoffmann, Carrie Koplinka-Loehr, and Danielle Eiseman and illustrator Lindsey Potoff celebrate the power of food and tackle what is arguably the greatest challenge of our time. Unpacking the increasingly complex relationships between food and our changing climate, their discussion gives us insight into both the roots of the problem and how to plant the seeds of solutions. Dr. Michael Hoffman is Cornell professor emeritus of entomology; Carrie Koplinka-Loehr is a freelance writer with a master’s in science education; Dr. Danielle Eiseman is a visiting lecturer in the Cornell Department of Communication; and Lindsey Potoff is a Cornell student of fine arts, class of 2022.