The Coming Food Crisis May Look Nothing Like a Crisis Until It’s Too Late
Just after the morning deliveries and before the first customers, a supermarket looks both ordinary and slightly deceptive. The lights are on, the coolers hum, and the shelves hold exactly what they held last week. Strawberries show up in February, lettuce comes from ground that was desert two generations ago, and on the same shelf beef raised across three states sits beside bread baked from grain cut a thousand miles away. Someone pushing a cart through the whole store can finish the errand without once wondering how any of it got there. That is part of why the American food supply is so easy to take for granted. Nobody praises the trucking fleets, the cold storage, the seed suppliers, or the packing houses, because a thing that rarely fails stops being noticed. Two or three generations have grown up treating food the way they treat running water: as a fact of the world, unremarkable and about as interesting. Reliability, though, is not the same as resilience, and the two are easy to ...
