You’ve heard a lot about the scary impacts of climate change – and with the recent release of the 2014 Intergovernmental Panel on Climate Change report, it’s clear that in addition to reducing greenhouse gas emissions, communities all over the world need to begin adapting (preparing, building resilience, insert whichever phrase you like best there) to the irreversible climate changes we’re already starting to see.
So what does ‘adapting’ to climate change actually look like?
If you’ve wondered that too, you can take a (short version) of the Great American Adaptation Road Trip with us and find out. Watch the video recording of a lecture we recently gave at the New England Aquarium. We take you to Boston Harbor, Long Island, the Louisiana Bayou, the forests of New Mexico, the Olympic Peninsula in Washington State, the corn fields of Nebraska and Iowa, and, finally, to our hometown of Ann Arbor, Michigan. Comment, pose questions, get in touch. We want to keep talking about this.
Since completing the Great American Adaptation Road Trip, we’ve been sharing the things we learned about how climate change is affecting U.S. communities and how they are adapting to the changes they’re experiencing. We’ve shared adaptation stories with all sorts of groups, from 300 6th graders to environmental professionals at the EPA, NOAA, and other agencies.
If you’re in the Boston area, we want to invite you to a free talk we’re giving at the New England Aquarium on Thursday, October 9 at 7pm. You can register here.
We’ll tell you a bunch of road trip stories. Then we’ll reflect on what we all need to do to prevent the worst impacts of climate change and to help people protect the communities they love as temperatures and seas continue to rise. The talk is followed by a reception at 8:15pm where we’ll continue the conversation over refreshments. We promise it will be fun, educational, and engaging!
Algae grown in these tanks will feed oyster larvae at Taylor Shellfish’s hatchery
The algae tanks that line the walls of Taylor Shellfish Farms hatchery in Quilcene, Washington are varying shades of emerald greens and beer-like browns. Each one holds a different gourmet meal for oyster larvae. The chief hatchery scientist, Benoit Eudeline, weaves through the tanks looking relieved.
“These look good,” he says. “We’ve been having some trouble growing algae lately. If it’s not problems with the larvae it’s always something else.”