On a dirt road off California Highway 88 a packing facility in Stockton preps millions of cherries and walnuts for families around the world. During harvest season, thousands of people rely on this factory for work — but that work has increasingly been impacted by climate change.

Tony Alvarez holds a light to a bundle of sage, burning the dried herbs and releasing a tart and smoky scent into the open air. He does this to cleanse the city energy before entering the forest and for permission to forage. In doing so, Alvarez pays homage to Indigenous communities who are the original stewards of the land — in particular, the Muwekma Ohlone’s territory. 

Carl Reed has been a football co-head coach for about 21 years at Grant Union School, Sacramento, but he and his team have had to change their training sessions or cancel games due to climate change, such as rising heat temperature.  

Patrick Mulvaney, chef and owner of Mulvaney’s B&L, describes the moment he opens his midtown Sacramento restaurant as “showtime.”

Heidi Wilder, director of “funtivities” at Fork Rock Brewing Company in Rancho Cordova, Calif., is worried about accessing quality water to make beer.