And with that, I must leave extreme environments behind & head to the Blake Room for a talk on smoke taint & the wine industry by @gpetrick.bsky.socialwww.wineenthusiast.com/culture/wine...#ASEH2024

Petrick notes that scientists have sought to explain and eliminate smoke taint from wine grapes since the 19th century, but to no avail. Given rising temperatures & wildfire rates, it will likely become an increasingly common problem confronting viticulturists during the #Anthropocene#ASEH2024