In the 1880s, Vancouver’s seafood joints served lots of salmon. These days they serve squid.
Vancouver, British Columbia, is nothing short of a seafood paradise. Situated at the mouth of the formerly salmon-rich Fraser River, the city overlooks Vancouver Island to the west, and beyond that, the open Pacific Ocean. Long before it had a skyline or a deepwater port, this was a bountiful fishing ground for the Musqueam, Squamish, and Tsleil-Waututh peoples, who still depend on its waters for cultural sustenance. Today, tourists come from all over the world to taste local favorites, such as salmon and halibut, fresh from the water. But beneath these waves, things are changing.
Climate change is an intensifying reality for the marine species that live near Vancouver and for the people who depend on them. In a new study, a team from the University of British Columbia (UBC) shows one unexpected way that climate effects are already manifesting in our daily lives. To find it, they looked not at thermometers or ice cores, but at restaurant menus.