Our Coming Food Crisis

This summer the tiny town of Furnace Creek, Calif., may once again grace the nation’s front pages. 

Situated in Death Valley, it last made news in 1913, when it set the record for the world’s hottest recorded temperature, at 134 degrees. With the heat wave currently blanketing the Western states, and given that the mercury there has already reached 130 degrees, the news media is awash in speculation that Furnace Creek could soon break its own mark.

Such speculation, though, misses the real concern posed by the heat wave, which covers an area larger than New England. The problem isn’t spiking temperatures, but a new reality in which long stretches of triple-digit days are common — threatening not only the lives of the millions of people who live there, but also a cornerstone of the American food supply.

People living outside the region seldom recognize its immense contribution to American agriculture: roughly 40 percent of the net farm income for the country normally comes from the 17 Western states; cattle and sheep production make up a significant part of that, as do salad greens, dry beans, onions, melons, hops, barley, wheat and citrus fruits. The current heat wave will undeniably diminish both the quality and quantity of these foods.

Read full text at The New York Times