Sustainably Growing Food in the Face of Climate Change -- An Evening with Gary Paul Nabhan
Over the next half century, climate change will dramatically affect which wild food plants can be integrated into edible landscaping and which horticultural crop varieties reach optimum quality in nearly every foodscape in North America. Our plant selection options in each microclimate will be radically reworked by declining chill hours, extreme summer temperatures, the changed frequency of tropical storms, and extended droughts. Water scarcity and increasing salinity will also rework what food plants can be grown in many localities as well. With 2,300 counties declared drought disaster areas in the US within the last two years, it is time that horticulturists, gardeners, and farmers in every part of the country – including Vermont – look more critically at the wealth of traditional desert farmers' and permaculturists' adaptations to drought, heat, and water scarcity.
In his new book Growing Food in a Hotter, Drier Land , author Gary Paul Nabhan surveys the world's desert horticultural oases for such adaptations. Nabhan offers a variety of ready-to-implement acclimations to climate change that have been tested over centuries by food producers among diverse desert cultures. The strategies found through biomimicry, ecomimicry and etnomimicry will be highlighted.
Gary Paul Nabhan is an internationally-celebrated nature writer, and food and farming activist. He has been honored as a pioneer and creative force in the “local food movement” and seed saving community by Utne Reader, Mother Earth News, New York Times, Bioneers, and Time magazine. As the W.K. Kellogg Endowed Chair in Sustainable Food Systems at the University of Arizona Southwest Center, he works with students, faculty and non-profits to build a more just, nutritious, sustainable and climate-resilient foodshed spanning the U.S./Mexico border.
Copies of Mr. Nabhan's latest book, Growing Food in a Hotter, Drier Land will be available for sale and signing.
Light farm to table refreshments and a cash bar.
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