Hello, Amy Scott here. So far on this season of How We Survive, we've been looking for climate solutions here in the U.S.

But the stakes are much higher in poorer countries, and farmers around the world are already making changes to adapt to a hotter planet and more volatile weather.

So today, we're zooming out for a global view.

We're going to spend this episode in a conversation with someone who's reported all over the

world for the New York Times. So Mini Sangupta, we talk about lessons we can learn from

small-scale farmers, why coffee prices are shooting through the roof,

plus some fascinating solutions like agroforestry and why the biggest solution of all could be

the simplest one. Let's get into it.

My name is Somini Sangupta. I'm the international climate correspondent for the New York Times, which means I write about human beings coping with life on a hotter planet.

I'm also the personal chef to a ravenous teenager, so I care a lot about food. That must be interesting. I kind of relate.

Oh, yeah. So I would love to talk about how you cook at home, but let's start with your reporting.

You've worked all around the world. I read, you've reported in more than 50 countries.

You've covered a lot, but,

you know, after all that reporting, what would you say are the most pressing food challenges that you've seen that people are facing in terms of climate change? Yeah, I've reported from

now 52 countries and counting. And when you ask me about growing food in the era of

climate change, I immediately think back to a woman I met in Malawi. Her name with Judith Harry.

She used to grow corn and tobacco like her parents.

They were both cash crops.

They used a lot of chemical fertilizers.

And she was a fairly small landowner, you know, a few acres of land.

But she realized that droughts were coming with punishing regularity. There

are now cyclones in Malawi. They used to be really rare. Fertilizer became expensive.

...