The subject of climate change is a gnarly beast in and of itself, ripe with sobering science and charged political debate, overlaid here with the vast topic of food and wine production in this state. I could have picked just one industry to focus on – say, how Washington wine is adapting to climate change. Or oysters.
Instead, this piece focuses on four dedicated individuals in different parts of Washington, from tideflats in the west to vineyards in the southeast. Joining these four are thousands of other people working to ensure the state’s resiliency.