Today, we’re used to being able to get whatever foods we want anytime. We can get strawberries in winter, grapefruit in the fall, lettuce year-round — no matter when they’re supposed to be harvested.

But climate change might be throwing a wrench in those modern-day expectations.

Shifting climate patterns and extreme weather events could soon lead to a scarcity of some crops.

That’s why the USDA funds 50 research stations around the country that are focused on growing climate-resilient crops that can withstand deep freezes and heat waves.

One of those stations is in upstate New York at Cornell University. The Show’s Lauren Gilger spoke with one of the researchers there, Michael Gore, more about his work and how climate change will affect the food we eat.