What’s for dinner? How will we answer that question in 50 years? In this thought-provoking (and occasionally hunger-inducing) conversation, science journalist Amanda Little tells Rufus that the single biggest threat posed by climate change is the collapse of our food systems. Provisions we love, like coffee and wine, are losing their flavor. And crops we rely on, like corn and soy, are getting harder to grow. If we don’t change our agricultural practices, we won’t be able to feed the globe’s swelling population. But don’t lose hope. Amanda says that if we can combine the wisdom of traditional farming practices with radical advances in agricultural technology, we might be able to create a healthier, more sustainable, and perhaps even more delicious future.

Humor is no laughing matter. It inspires innovation, strengthens relationships, disarms tension, and makes you look smart. Seriously. So why are we all afraid to be funny at work? In their new book, “Humor, Seriously,” Stanford professors Jennifer Aaker and Naomi Bagdonas say the recipe for professional success and personal fulfillment is to lighten up, pack a little levity in your briefcase, and start living your life on the precipice of a smile. In today’s episode, they dig into the neuroscience of laughter, share tips for crafting office-safe jokes, and help Rufus improve his comic chops.