Fishy claim: ‘climate change will ruin Cioppino’ – facts show otherwise

Some excerpts from the Bay Area News Group story by Lisa Krieger

Arrivederci, cioppino? Climate change stirs up a futile recipe for San Francisco signature dish

Beloved foods will feel the stresses of a warming planet

On the eve of the Global Climate Action Summit, thousands of people are converging in San Francisco to save melting icebergs, endangered wildlife and drowning cities.

But imagine, if you can, a life with less cioppino.

Created in the late 1800s by Italian immigrants in San Francisco’s North Beach neighborhood, the famed fish stew is one of many beloved foods – ranging from wine to sourdough bread — that’s likely to feel the stresses of climate change, researchers say. While the fate of one dish is far from a threat to humankind, it illustrates the far-reaching impact of something much bigger.

“Climate change will have profound effects on our global food systems on all levels,” said Alex Halliday, director of Columbia University’s Earth Institute. “It threatens our ability to produce food causing disruptions in prices, quality and earnings.”

The Golden Gate Restaurant Association reports that restaurants already are facing challenges with seafood and crop availability. “Just two years ago the water temperature led to issues with the start of crab season,” said director Gwyneth Borden, “and scientists suggest that climate change can lead to crops being less nutritional, which doesn’t even address the impact of taste.”

To draw attention to the plight, about 60 Bay Area restaurants — including such favorites as San Francisco’s Tartine Bakery, Healdsburg’s Shed and all Bay Area locations of Sweetgreen and Onigilly — are going carbon neutral for “Zero Foodprint Dining Week” through a combination of practical changes and financial contributions.

The fate of recipes will vary, because each ingredient responds differently to the many influences of climate change, according to Tapan B. Pathak of UC Merced’s Division of Agricultural and Natural Resources.

“Increases in temperature, higher variability in precipitation trends, increased frequency and intensity of extreme events such as drought, heat waves, and floods are expected to impact agriculture in California,” said Pathak, whose research on the impact of climate on California’s $50 million agricultural market recently was published in the journal Agronomy.

If we reduce greenhouse gas emissions, scientists say, there’s still time to limit the risk to our foods.

Read the full story here


First, I don’t much care for Cioppino, so if it disappears, especially in San Francisco, I won’t be shedding tears.

But the reality is that this is nothing but a scare story. In the article, the writer goes on to say there will be less seafood, tomatoes, garlic, onion, basil and red bell peppers, along with a lack of sourdough bread due to declining wheat production and of course, less wine. All due to  “A global temperature increase of 1 degree Celsius”.

Newsflash, we’ve already had that temperature increase over the last 100 years, and we are producing more wheat, wine, seafood, and vegetables than ever before.

Hothouse tomatoes and vegetables such as bell peppers are wildly popular, especially with the organics crowd. Just look at this trend from one country, the Netherlands, where it’s normally too cold to grow tomatoes:

That increase is mirrored in North America, which has had a huge increase in greenhouse tomato production.

Then there’s shrimp from the photo above. Much of the shrimp provided to restaurants these days is farm grown. Crab farming is on the increase, and so is Lobster farming, with the restaurant chain Red Lobster building the world’s largest lobster farm. Octopus farming and squid farming is now taking off. But despite that, natural populations of octopus and squid are booming worldwide, thanks to…climate change.

I’m not too worried. Seafood farming will eventually outpace natural sources.

Wheat production is way up globally, despite an increase in temperature over the last century.

Then there’s wine. Global wine production dropped to a 60 year low in 2017:

While it would be convenient to blame global warming in it’s role as the “universal boogeyman” for all things bad, the fact is, it was a bad winter in Europe that was to blame:

The group blamed the production slump on poor weather conditions in Europe in 2017, including a late-winter frost that hampered the harvest. European wine production dropped 15% overall in 2017, the group said. Spain’s wine production fell 20% last year, while France’s dropped 19% and Italy’s declined 17%, according to Reuters calculations.

Europe makes up about 65% of global wine production.

Other regions fared better. U.S. wine production was largely stable, despite last year’s wildfires in California, which ended up doing less damage to vineyards than originally feared. Australian production also remained about even, while South American harvests largely recovered from 2016’s disastrous El Niño and South African output gained despite a lingering drought.

It seems reporter Lisa Krieger isn’t capable of basic research, but would rather write an alarming story to go along with the group-think climate catastrophe party in San Francisco.

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60 thoughts on “Fishy claim: ‘climate change will ruin Cioppino’ – facts show otherwise

  1. Once again, the warmistas assume that the world is incapable of adapting to any change that is caused by man.

    Oceans warm, so plankton go deeper to find cooler water.
    Meanwhile, plankton that are adapted to warmer water move in and take their place.
    (That is assuming the local plankton don’t adapt to warmer water first.)

    If crab migrate to find cooler water, fishermen can follow them.

    There is no evidence that warmer temperatures harm tomatoes. Even if it did, the places where they are grown can be moved.

    The arrival of new pests can be handled the same way the existing pests are handled.

    The claim that a small increase in temperatures will result in a big decrease in grain production is nothing more than a model that has never been validated in the real world. Beyond that, a warmer world opens up huge swaths of land in Canada and Russia that were too cold to farm previously.

    Note: I’m using her assumptions to disprove her point.
    I do not believe that CO2 will will warm the world enough for anyone too notice.

    • I think the point they are missing…is not that it’s just warmer….warmer is the average not actual temps
      The growing season will just start earlier…and end later
      You would still have the same amount of time, to grow the exact same crop….only moved up a little….or moved forward a little on the other end

      • The alarmists conflate largely beneficial increases in night-time lows with the bogeyman of deadly day-time high temperatures all the time (personally, I think intentionally). Seeing that winters won’t be as deadly – particularly at night, while summer highs will be about the same won’t cause a global panic leading to the death of 98% of the population as these Malthusians really want.

        • They don’t admit that crops are controlled by the last and first frost date…
          ….if you can plant 3 days sooner…big whoopie

          • This is the first year over several years, for my pear tree to produce pears, after three years of a late Spring frost killing flowers. Like many pear trees, this tree produces bumper crops if early frosts don’t damage the flowers.

            The same went for my peach trees. With two years of zero peaches due to late Spring frosts killing peach buds.

            I’ll take frosts ending early Spring and starting late Fall over late Spring frosts and early Fall frosts.

            Technically, the weather this year stayed colder into late Spring, so the trees did not bud out early.

          • It’s always a yearly crapshoot with fruit trees at any latitude. If temperature swings can’t get you, hurricanes (or pests/diseases) can.
            ATK, I was lucky too with lots of cherries, pears, peaches and apples this season. The critters ate most of the crop as usual, but we got our portion besides.

          • Cherry trees tend to be a bit smarter about blooming a shade later and they withstand cold better. yes, they’ve been frozen, but not as often as the pears or peaches.

            I missed the cherry eaters this year. One day, lots of cherries starting to ripen. A couple of days later, no cherries.

            My Brother-in-Law orchard grower says we just need to raise enough for both the animals and us.
            Though it is amusing to watch a squirrel trying to scamper across the field with a massive peach in it’s mouth. Fast, they are not with peaches. That’s when I wonder where the hawk is loafing.

            My persimmon trees are very dependable with persimmons every year. Now is when the deer slink through, eating the fallen fruit.

            My pears are keifers and they hang well into October. I have been picking them, ripening them a week or so, then cooking with them. Salmon, roasted with pear slices, last night.

            Good Earth and growing!

          • My pears are doing great this year as did my plums, but I had to resort to smudge pots under the trees to keep the one last freeze from killing off the blooms. It would have been three years in a row of nothing without those charcoal burners!
            (apparently my home computer has a capital I in my user name…never noticed that before – I’ll have to correct that so people don’t think I am trying to impersonate myself or sockpuppet me)

          • I love this weather. Growing Ghost Peppers and a bunch of Calabrian hotties in southern Vermont for the past few years. The trees here are so healthy they need to be cut back every 10 years instead of 20. Things are so green, it is really incredible.

            However I shudder at the thought of the approaching winter. The forecast is the same as last year which was just unbelievably brutally cold.
            Good luck to all.

    • Tomatoes in California are mostly grown in the Central Valley, with some winter production in the Coachella Valley, both of which are already quite warm in the summer. However, neither is an urban heat island, so I really doubt they have changed much recently.

    • They will have plenty of all the needed ingredients, but won’t be able to cook any of it due to lack of fuel or energy. 🙂

      • Personally, I was shocked that the People’s Republic of California actually still allows animals to be eaten at all.

        (Actually, pricing animals out of the human food chain has probably already been written up as a positive by some wackadoodle “Not the Onion” activist somewhere).

      • These people cook? I don’t think so. Use their smartphones to order in from Uber eats and then have it delivered.

    • The fact that climatarians won’t debate shows they don’t recognize what master debaters they really are I guess

  2. So Darwin was wrong and nothing can survive human beings. He failed to tell us the planet was sooooo fragile that humans could kill it in less than a century and everything would be gone. He failed to tell us things never really adapt at all. A microscopic change destroys the planet.

    Wow, the anti-Darwin people are completely vindicated here. Darwin was wrong and we’re all going to die.

  3. We once derided or felt sorry for the odd disheveled soul on the street corner with the handwritten sandwich board stating “the end is nigh”. They were often the but of jokes and fodder for cartoons. Now we call them respected researchers and throw taxpayer money at them hand over fist. This is what you support when you count yourself a “progressive”. I can think of no more deceptive abuse of an English word than this use of “progressive”.

    • “Progressive” has meant many things to many different folks over the past few centuries, for sure. It’s a catchword that is not identifiable or quantifiable. It merely states that the noun it modifies is moving towards the future, yet it is an adjective so often claimed by those who wish to dictate the future.
      Language itself is a means of deception (for those inclined to intentionally misuse it).

  4. Zero Foodprint? Good grief. Can you imagine what we could do as a society if we put this kind of effort into doing things that actually mattered?

  5. Just so I’m clear on the concept…
    Greenhouses are made to keep crops warmer, right?…and they are injected with CO2 to make levels higher, so crops grow bigger and faster

    /snark

    • Lat, the LOL part is that this technology is helping states exceed their budget expectations where legalization of a formerly controlled substance has occurred.

  6. Attacking climate change’s effect on food is an old favorite. Remember sheep and other meat species were to become much smaller by now, crops were to dwindle, etc. meanwhile Aggie output has doubled since those doomcasts and instead of famine, we are coping with growing obesity from plenty, all attributable, like it or not, because of increased CO2 fertilization.

    Indeed, over the last 20 years we’ve basically had no significant growth in temperature outside of an el Nino spike in 2016 17 which is over and still declining – a good chance we will be at the “Dreaded Pause” level in 2019 despite Karlization which adjusted the Pause into (possibly temporary) oblivion.

    Ironically, the only unequivocal Climate Change we can demonstrate is the Great Greening, ~18% increase in “leaf cover”, 14% increase in forest cover over 35 years and the largely unquantified, much more significant expansion of plankton, the base of the ocean food pyramid. Famine is a thing of the past.

    Except for a couple hasty articles without their hearts in it, trying to make the Great Greening a disaster, silence has reigned suspensefully over this elephant in the room. Population growth is declining toward an asymptote of ~ 9B (we’re 80% there). I’ve been forecasting here on WUWT a “Garden of Eden Earth^TM” in the coming 3-5 decades, the beginning of a perrenial age of plentiful resources, peace and prosperity and the final nail in the Malthusian Coffin. I can’t see how I can stick around for it having spanned 80yrs, but maybe some kindly researcher, finding this forecast will call it Pearse’s Garden one day.

    • This is the dawning of the age of Aquarius. Warm, wet, wonderful for humanity (at least those who are not brainwashed by mass propaganda).

  7. Let’s look on the bright side. On the minute chance that any of these predictions come true, we will have plenty of pork and bacon from flying pigs.

    • Hopefully there won’t be any flying pigs in S. Carolina this weekend. 🐖
      My thoughts are with my fellow farmers and livestock owners there.

  8. “Climate change”, the Big Bad Boogeyman will cause kittens and puppies to die horrible deaths, violent outbreaks of the heartbreak of psoriasis, warts, and apple pie, icecream, coffee, and chocolate to vanish – boom, from our menu. Because that’s how evil CO2 rolls.

  9. Lisa Kreiger presents rhetoric with ample use of the word “could”, as in it could cause problems. Anthony on the other hand presents actual data i.e. what really did happen. His data refutes her claims with facts. In a science class Anthony would get an A and Lisa would flunk. But in the left wing media Lisa’s story plays and Anthony’s article is not mentioned. What a farce the mainstream media has become.

  10. https://debunkhouse.files.wordpress.com/2018/09/plankton.png

    “As plankton move from warm surface waters to cooler depths“…WTF???

    https://debunkhouse.files.wordpress.com/2018/09/stupidburns.gif

    Phytoplankton are photosynthesizers… They can’t dive below the photic zone and still photosynthesize.

    Shrimp are among the most adaptable critters on Earth, capable of thriving from surface waters down to 5,000′ or more. Shrimp are omnivorous scavengers and will eat almost anything… Always devein your shrimp.

    Squid don’t rely plankton. They eat fish, crabs, other squid and shrimp, etc.

    • The ignorant in the media feed the ignorant public misinformation without remediation. The only guidelines they follow are political.

    • David, not sure why you devein your shrimp unless you eat them raw. Do you eat bivalves raw, e.g., oysters, clams.

      Interestingly I had a long running debate with a dinoflagellate expert that is relevant to the whole AGW heating the oceans debate. Years before they were taught and believed that the tropical oceans because of hotter temperatures were not very productive, near deserts. Yet several large pelagic fish species (e.g.,swordfish, bluefin tuna) travel to the subtropics and tropics to spawn. Their larvae and juveniles grow extremely fast. Two other extremely fast growing pelagic fish, yellowfin tuna and dolphin (mahi-mahi) live in subtropical/ tropical oceans. For decades if one pulled a “standard” mesh phytoplankton net one would catch very little. So what was the basis of the food chain in the tropics? Then one day someone pulled a much finer mesh net. They caught lots of phytoplankton which were extremely small.

      Light, more than heat drives plankton dynamics in the upper layers of the ocean. There are phenomenal daily diurnal migrations in and out of the photic zone. I have watched such migrations on very sophisticated, ex-Navy active “sonar.” Truly amazing! Interesting the environmentalists today vehemently oppose the use of such high tech sonar for such research, just as they oppose the use of specifically designed explosive to determine they thermodynamic structure of the oceans. They claim because just one unit (or one explosion) affects whales and dolphins all over the world’s oceans.

  11. I used to say “only in California- land of fruits and nuts” but nowadays that’s not accurate.

    The media is completely unbridled from fair and accurate presentation of facts and has become merely a mouthpiece for (approved) political activism.

  12. Couple of notes:

    1) You missed the quotes around “reporter”. This is typical New Journalism clickbait where (usually) an over-educated, under-informed intern re-types a Greenpeace/WWF/Suzuki Foundation new release. That this writer had a biology degree from Duke would seem to mean that grade inflation isn’t exactly new.

    2) “All due to “A global temperature increase of 1 degree Celsius”. Newsflash, we’ve already had that temperature increase over the last 100 years”

    Yeah, but they mean the OTHER 1 degree Celsius. The next 1 degree. You know, the really, really bad one that is hiding somewhere in the ocean like a Lovecraftian Great Old One.

  13. “are going carbon neutral for “Zero Foodprint Dining Week”

    They’re going to serve raw foods on dirty dinnerware? And the customers will use their fingers and shirts?

    Oh, they’re going to use creative accounting…
    I presume that means buying more Tesla carbon credits.

    “Shrimp, Squid; As plankton move from warm surface waters to cooler depths, fish and shellfish become nutrient starved.”

    More inventive fantasy from indoor chair bound elitists.
    * Perhaps they’ll explain how plankton swim so far that fish and shellfish can not eat them?
    * Then they can explain why a plankton current preference for warm surface waters suddenly becomes a preference for cooler deep waters?

    I guess us fish soup craving persons will just have to make do with bouillabaisse instead…

    • The whole concept reminds me of the cleric absolution for lenten red meat abstinence. It’s just symbolic virtue signaling.

      Perhaps their shellfishness will undermine them.

  14. “If we reduce greenhouse gas emissions, scientists say, there’s still time to limit the risk to our foods.”

    Oh well if Mr. Scientists says it it must be true.

    • “If we reduce greenhouse gas emissions, scientists say, there’s still time to limit the risk to our foods.”

      should that read – “if we reduce [CO2] emissions, scientists say, there’s still time to limit our foods”

      There is no food without CO2.

  15. While aquaculture has come a long way in the past fifty years it still has a very long way to go to be on par with basic farming much less modern farming. Remember how long ago we domesticated goats, cows, chickens, etc. While shrimp are the number one aquacultured marine seafood in the world it still has problems. In most cases shrimp are raised in coastal ponds, meaning the destruction, or at least isolation, of valuable and productive coastal wetlands. For quite a few years shrimp could be raised in the same pond for only a couple of years before various diseases manifested themselves and made the ponds unusable.

    Squid and octopus production is up primarily due to overfishing of boney fish. When there are fewer boney fish to consume cephalopods, their populations exploded. Cephalopods in turn feed on juvenile fish, making it difficult for the fish populations to recover.

    Maine (northern) lobster populations increased dramatically as ground fish (e.g., cod, haddock, etc) were depleted. Again a basic predator prey relationship.

  16. One of the normal characteristics of Global Warming – Climate Change reporting is a complete absence of even basic research, which is substituted by the invention of alarming stories that involve Global Warming – Climate Change with any undesirable event or catastrophe.

  17. being a pedant;-)
    people who like Organic food do NOT eat greenhouse hydro produce.
    tasteless crap grown in chemical soup.
    no way.
    if its out of season and you havent grown/preserved your own then you go without till it IS fresh grown, in clean soils
    😉

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