The Role of Carbon Markets and Carbon Offsets in Driving Change

A few months ago, I attended one of the more interesting dinners of my life. Partly, it was the conversation: the venue was the Council on Foreign Relations. But mostly, it was the menu. The dishes served were of ingredients that are going extinct.

Sam Kass curated the menu for this “Dinner of Extinction.” He was the White House chef for the Obamas and now works at the intersection of climate sustainability and food systems — and take it from me, also cooks a great meal. I caught up with Sam Kass again for a wide ranging conversation about foods that are going extinct. He discusses in detail the ways in which climate change is imperiling everything from Snow Crabs to the peaches he served atop the burrata, to coffee and wine.