We've all heard how much water it takes to make an almond. But how, exactly, is the drought impacting who grows what (and where) in California?
How much water is used to produce the food we see in the grocery store, and why are some crops thirstier than others? Can we -- and should we -- attempt to change our diets to mitigate the effects of the drought? Host David Onek explores how water is used in California agriculture and whether there's merit in the idea of "dieting for the drought".
Doug Parker, PhD, Director of the California Institute for Water Resources in the University of California Division of Agriculture and Natural Resources
Nathanael Johnson, Food writer at Grist.org and author of All Natural: A Skeptic's Quest to Discover if the Natural Approach to Diet, Childbirth, Healing, and the Environment Really Keeps Us Healthier and Happier