scholarly journals Climate Change, Managed Relocation, andthe Risk of Intra-Continental Plant Invasions: A Theoretical and Empirical Exploration Relative To the Flora of New England

Rhodora ◽  
10.3119/16-10 ◽  
2017 ◽  
Vol 119 (978) ◽  
pp. 73-109 ◽  
Author(s):  
Jesse Bellemare ◽  
Bryan Connolly ◽  
Dov F. Sax
Keyword(s):  
Climate Change ◽  
New England ◽  
Plant Invasions ◽  
Managed Relocation

scholarly journals Social and ecological conditions of cranberry production and climate change attitudes in New England

PLoS ONE ◽  
2018 ◽  
Vol 13 (12) ◽  
pp. e0207237 ◽  
Author(s):  
Brian J. Gareau ◽  
Xiaorui Huang ◽  
Tara Pisani Gareau
Keyword(s):  
Climate Change ◽  
New England ◽  
Ecological Conditions ◽  
Climate Change Attitudes

scholarly journals Terroir in Transition: Environmental Change in the Wisconsin Artisanal Cheese and New England Oyster Sectors

2019 ◽  
Vol 11 (10) ◽  
pp. 2969
Author(s):  
Kathryn Teigen De Master ◽  
James LaChance ◽  
Sarah Bowen ◽  
Lillian MacNell
Keyword(s):  
Climate Change ◽  
Environmental Change ◽  
New England ◽  
Comparative Case Study ◽  
Ecological Conditions ◽  
Nature And Culture ◽  
Depth Interviews

Even as the concept of terroir becomes more salient in diverse cultural and national contexts, climate-driven environmental change threatens to alter the ecologies that contribute to the distinctive terroir of place-based products. Yet few studies examine how producers of terroir products perceive and experience environmental change. Our comparative case study addresses this gap, as we examine ways that changing ecological conditions will influence the emergent terroir of Wisconsin artisanal cheese and New England oysters. Drawing on in-depth interviews and a survey, we describe the environmental and sociocultural elements that Wisconsin artisanal cheesemakers and New England oyster farmers identify as characteristic of the terroir and merroir (terroir’s maritime adaptation) of their products. We then compare cheesemakers’ and oyster farmers’ perceptions and experiences of climate change. We find that both groups perceive climate-related threats to the terroir and merroir of their products, though each group experienced these threats differently. We argue that the ongoing constitution of terroir—which has always reflected a tension between nature and culture—will be further complicated by changing ecologies. We suggest that a generative understanding of terroir that emphasizes terroir’s sociocultural dimensions may help artisanal cheesemakers and oyster farmers mitigate some climate-related threats to their products.

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