When you think about the climate change, you might think about how it’ll affect where you’ll live, or get around. But one of the most intimate effects of climate change will be on what we eat. Sea level rise, more frequent droughts, extreme weather and more will reshape our diets. On this episode of Why We Eat What We Eat, we develop a diet of the future -- the “Climate Change Diet” -- for two brave volunteers.

View artist Allie Wist’s “Flooded” project here.

Rachel’s recipe for “Climate Change Cake”- 3 cups apples, chopped (from 4-5 “ugly” apples) - 3 tsp cinnamon - 3 Tbsp sunflower oil - ⅓ cup plain yogurt  - 1/2 cup date molasses - 3 eggs from a non-industrial farm - 1 tsp bourbon - 1 1/2 cups buckwheat flour - 1 1/2 tsp baking powder - 1/2 tsp kosher salt
Preheat the oven to 350ºF, and slick a round baking pan with sunflower oil.
Mix your apples, cinnamon, yogurt, eggs, oil, date molasses, and bourbon together in a large bowl.
In a medium bowl, stir the buckwheat flour, cinnamon, baking powder, and salt together.
Add the dry ingredients to the wet ingredients and fold together. Scrape them into the baking pan and even the top out with a spatula.
Bake for an hour, until a toothpick or tester comes out clean. Cool it in the pan for a few minutes before turning it out onto a rack.
It spoils quickly, so eat it fast.

This episode features: CC Buckley - herbalist and food stylist; Nate Cleveland - dieter; Max Elder - futurist at the Institute for the Future; Rachel Ward - dieter; Allie Wist - Brooklyn-based artist