In the future, climate change has caused flooding that knocked out a large portion of farmland along the coasts. Temperatures are too high for cooler crops—anything from wheat and corn to cherries and apples—and water scarcity has ensured that only the most drought-resistant crops can survive. The population hovers around 11 billion people, overcrowded and underfed on the land that’s left. Grocery stores, if they exist at all, look very different than they used to. So where do we go from here?


and seaweed salad

Though hydroponic growing has allowed lettuces to flourish with little water, it’s an expensive commodity. People have replaced leafy greens with wet ones—dredging seaweed from the oceans. Rising temperatures and acidification has killed off shellfish, crustaceans, and many species of fish. Seaweed is the only commercially available food that most people can afford. After thirsty grains like corn, barley, and wheat died out sorghum, a drought-resistant and versatile ancient grain, is all that’s left. 

This dish can either be served as an appetizer
or in larger portions for a main course.


Sorghum and seaweed salad . Image 1.



Seaweed 1 cup

Hydrated sorghum grain 2 cups 

Salt to taste



Olive oil ½ cup 

Vinegar ¼ cup 

Honey 2 tsp 



 Mix seaweed and cooked sorghum grain together. Depending on the size of your recipe, scale as needed maintaining the 1:2 ratio.

 In a small dish, mix olive oilvinegar, and honey.
Whisk together and salt to taste.

 Pour a small amount of the dressing onto the salad and let sit for 20 minutes before serving to soften.

ILLUSTRATIONS: Sergii Rodionov