As our climate changes, so will our diets. Fix’s Climate Future Cookbook introduces you to foods that show what sustainable, equitable, and resilient eating could look like. Do try this at home.

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September, 2039

“The tanks first!” says Lev, tugging at his father’s sleeve. The two of them are at the Foodery, once a strip mall and now a suite of industrial kitchens and a farm stand that dominates the retired parking lot. They’re here to pick up their weekly food share. 

The six-year-old drags his father to the window, where, standing on his toes, he can make out the glowing vats of dark liquid. When it’s their turn to go inside, he trots straight to the counter and presents their jars to a young farmer, who is scooping out helpings of a green paste. 

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“We’ve got extra for you today,” says the farmer, much to Lev’s delight. “We’ve been experimenting with new techniques — like injecting carbon into the water to boost production. The spirulina is growing faster than ever!”

“Keep the extra,” says the father. “We’re growing it at home now, too. We dug an algae pond in our backyard and even with the drought, the stuff’s going crazy. Lev loves watching it multiply.” 

“Dad,” Lev says, tugging on his father’s sleeve again.

“The truth is,” the father continues in a lowered voice. “I’m tired of algae. Everything we make is green now — green popsicles, green smoothies, green hummus. You should see the kid’s shirt after he eats.”

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“Dad! I have an idea for dinner!” interrupts Lev.

“What’s that?” the father says, smiling at the farmer. He knows what’s coming.  


Stainless steel bowl full of green meatballs
We Are the New Farmers

Veggie Spirulina Meatballs

Yield: 10 to 15 servings

Time: 30 minutes


  • 3 cups cauliflower florets (roughly 1 head of cauliflower) or cauliflower rice
  • 3 cups cooked quinoa and/or brown rice
  • ¾  cups breadcrumbs
  • 4 eggs
  • 2 tablespoons fresh Spirulina
  • ½ tablespoon garlic powder
  • ½ tablespoon cumin
  • ½ tablespoon ground pepper
  • 2 teaspoons salt


  1. Boil the cauliflower florets for about 5 minutes, until fork-tender. Drain well.
  2. Blend cooked quinoa/rice and cauliflower in a food processor until only a little bit of texture remains. Transfer mixture to a large mixing bowl and combine with all other ingredients. Stir until everything is incorporated. If mixture doesn’t come together, add more breadcrumbs (or flour).
  3. Roll into small balls. Cook for several minutes on each side in a well-oiled pan over medium heat.

Recipe courtesy of We Are the New Farmers

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