We’re dropping into your feeds today to share this special bonus episode.

For many people gathering around the table this holiday season, things feel a little different. Maybe it’s the cost of ingredients that’s on your mind, or cuts to USDA funding that have left your food bank running low. Or maybe it’s the simple reality of a packed schedule – there’s a lot to cook, and so little time. 

In this special from Marketplace, we bring listeners a collection of stories on the business and economics of food. Our reporters take us across the country to farms, home kitchens, and restaurants. We visit a refugee farmer in Houston, a chocolate-making lab in California, and stop for a bite at an award-winning restaurant in Portland. 

Throughout the season, we asked you all what questions you had about food, solutions and climate change, and you did not disappoint! In this episode, we find answers to your most pressing questions, like whether grass-fed beef is more nutritious than grain-fed, if cell-cultivated meat is considered an ultra-processed food, and we find out what’s going on with insect protein (of course, a taste test is involved). Plus some tips for reducing food waste.

The 100th meridian is the longitudinal boundary separating the humid East and the arid West. Researchers say the dry line is moving east because of climate change, threatening some of our cheapest and most reliable crops, like wheat and corn. In this episode, Amy drives across Kansas to talk to farmers on both sides of the dry line to see how they’re adapting to climate change. And we hear from a scientist who’s trying to breed crops that will thrive in a hotter, drier world.

Climate change is transforming how the world grows and eats. In this episode, host Amy Scott talks with New York Times international climate correspondent Somini Sengupta about what she’s learned from farmers adapting to extreme weather. From drought-resistant crops to regenerative practices, Sengupta shows how communities on the front lines of climate change are finding new ways to survive and feed their families — and what their stories can teach us about building a more resilient global food system.

About a third of the greenhouse gases cooking our planet come from our food. Agriculture and livestock production are incredibly taxing on the planet. To curb the impact, we need to drastically reduce the amount of land we use to make food, while at the same time making more food for a growing population. How are we going to do that? In this episode we go fishing with an eccentric rancher in Northern California and hop over to Colorado to get a rare peek into the demonized factory farm industry on our hunt for answers.

If you have ever bitten into a plant-based burger and felt dissatisfied, or even grossed out, you’re not alone. In this episode, we explore the uncanny valley of meat and dive deep into what makes meat so … meaty. Plus, “The Splendid Table” host Francis Lam joins Amy Scott for a taste test of cultivated meat and shares his go-to recipes for climate-friendly proteins.

Climate change is changing what we eat. As the planet heats up, foods like salmon, chocolate and coffee might be harder to come by and more expensive to buy. In this episode, the “How We Survive” team goes on a food tour around Northern California to find out how tech entrepreneurs are finding new ways to make all sorts of foods that are under threat from the impacts of the climate crisis. 

Imagine a future where chocolate and coffee are rare and expensive; where cheap, nutritional staples, like corn and wheat, are threatened.

The climate crisis is a food and agriculture crisis. A third of global greenhouse gas emissions come from what’s on our plate. Cow burps, deforestation, water use and food waste all feed into making our planet unlivable. And it’s a double-edged sword, because as the planet heats up, staple crops are withering, soil is losing its nutrients, and droughts and famines will become more common. Our food systems are hurting the planet, and the hotter planet is hurting our food systems. 

To survive, we need to drastically cut down our use of farmland and we need to find alternative meat sources that don’t give consumers the creeps. How will we keep feeding millions of people? And how will we do that with less land? 

This season of “How We Survive,” we’ll take you on a food tour of the future. May we interest you in some lab-grown chocolate or some cell cultivated salmon (that is, if you’re not in Florida)? We explore the uncanny valley of meat and visit farmers in our nation’s breadbasket where hotter, drier, less predictable weather has global consequences. Finally, we’ll take you on the ground into one of the more demonized (and misunderstood) parts of the agricultural system: Factory farms.

We’re dropping into your feeds today to share this special bonus episode.

It’s a conversation between host Amy Scott, Marketplace host Kai Ryssdal and Pulitzer Prize-winning science writer Elizabeth Kolbert. 

We talk about how the accelerating climate crisis is creating economic disruption. And we get into some of the solutions that are giving us hope right now.  

This conversation was recorded live, over Zoom, in front of an audience. It’s presented by Odoo with additional underwriting support from The Economist. 

A cheap and accessible form of energy lies in a large ball of burning gas 93 million miles up in the sky: the sun. So why haven’t we adopted solar energy more widely? “How We Survive” host Amy Scott recently talked with longtime climate writer and activist Bill McKibben about his upcoming book “Here Comes the Sun: A Last Chance for the Climate and a Fresh Chance for Civilization.” 

In this exclusive extended interview, McKibben explains how solar power has had explosive growth in the past few years, why it’s not widely adopted in the U.S. (and ways to change that) and offers some hopeful examples of how solar power has been adopted around the world.