Episode Details

The Central Valley’s scorching heat isn’t just uncomfortable—it’s rewriting the agricultural calendar. Extreme temps are accelerating fruit ripening, forcing farmers to adjust harvest schedules, work before dawn, and battle sweltering packing sheds with fans and coolers. Farmers markets are shortening hours to dodge peak heat, while early spring warmth has pushed stone fruits and almonds into premature maturity. It’s a high-stakes balancing act: maximizing sweetness while protecting workers and preserving quality under relentless summer pressure.

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