Hi, I'm Josh Haner and I'm a staff photographer at the New York Times covering climate change.
For years, we've sort of imagined this picture of a polar bear floating on a piece of ice.
Those have been the images associated with climate change.
My challenge is to find stories that show you how climate change is affecting our world right now.
If you want to support the kind of journalism that we're working on here on the Climate and Environment desk at the New York Times, please subscribe on our website or our app.
This is the Opinions, a show that brings you a mix of voices from New York Times opinion.
You've heard the news, here's what to make of it.
My name is Bea Wilson.
I'm a food writer and the author of eight books, including most recently, the Secret of Recipes for An Easier Life in the Kitchen.
The consensus for a while now from climate scientists has been that the average human needs to learn to eat a whole lot less meat than our current levels of consumption.
We're not just talking about a few Meatless Mondays, we're talking about a radical shift in how we eat.
Taste is so often such a deep part of our identity that we make the mistake of thinking that taste is also destiny.
But that isn't the case.
Tastes can change.
Every single individual food preference that you have and that I have was learnt.
We learn it in families, we learn it in our culture, but anything that's learnt can also be unlearnt and relearnt and there's a huge potential there and I've seen it with my own eyes.
I, five years ago was involved in co founding a food education charity in the UK called Tasted, short for Taste education.
And the essence of it is helping children to learn new tastes, especially for vegetables and fruits, but also legumes such as canned chickpeas.
I work with a head teacher here in the UK at school in Lincolnshire and he happened to manage to capture on film the moment that a three year old girl took her very first taste of plum.
Pop it in your mouth.