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Cereal lovers beware: You may not like what you are about to read. General Mills, the maker of popular breakfast cereal, Cheerios, has sadly decided to discontinue three of its flavors: Honey Nut Cheerios Medley Oat Crunch, Chocolate Peanut Butter Cheerios and Honey Nut Cheerios Minis. Didn’t know there was more than one kind of Cheerios? Here are all the flavors, from Fruity Cheerios, and Pumpkin Spice Cheeriosto Very Berry. So, while this may be bad news for cereal junkies everywhere, there is a silver lining here. It turns out the reason they are taking them off the shelf is to make way for some new offerings including, the Cheerios Protein line. “As weve introduced new innovations this yearincluding Cheerios Protein, available in Cinnamon, Strawberry and Cookies and Creme, Cheerios Oat Crunch Chocolate, and the return of fan-favorite Frosted Lemon Cheerios for a limited time this summerwe have discontinued a few products from our portfolio,” General Mills told Fast Company in an emailed statement. If you are wondering if there is any hope of resurrecting one of those three discontinued flavors, fear not. “Much like Frosted Lemon Cheerios, which returned by popular demand, we continue to listen to our fans as we evolve our offerings,” General Mills added. Cheerios isn’t the only company jumping on the high protein bandwagon, also known as protein-maxxing. They join a number of other food and beverage brands, including Starbucks, who recently announced the addition of a new Protein Cold Foam that adds a whopping 15 grams of protein to each coffee drink.
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With the 2025 hurricane season underway in the eastern Pacific, Hurricane Erick is picking up speed as it heads toward southern Mexico, strengthening to a Category 2 hurricane on Wednesday afternoon, according to the National Oceanic and Atmospheric Administration’s National Hurricane Center. Erick is currently located in the eastern Pacific Ocean, about 105 miles south of Puerto Ángel. NOAA’s National Hurricane Center forecast that Erick would rapidly intensify, strengthen throughout Wednesday, and reach “major hurricane strength” Wednesday night or early Thursday as it approaches the coast of southern Mexico. The storm is expected to bring damaging winds and “life-threatening flash floods,” with 8 to 16 inches of rain (20 inches maximum), across the states of Oaxaca and Guerrero, which could lead to mudslides. It could also bring 2 to 4 inches (6 inches maximum) across Chiapas, Michoacán, Colima, Jalisco, and Mexico Cityand to Guatemala. Erick is expected to move inland or be near the coast on Thursday, prompting a hurricane warning from Acapulco to Puerto Ángel and a hurricane watch for west of Acapulco to Tecpán de Galeana. The storm will produce heavy rainfall across portions of Central America and southwest Mexico throughout the week, and a dangerous storm surge is expected to produce coastal flooding. How to track Hurricane Erick’s path in real time Erick, the fifth named storm for the current eastern Pacific hurricane season, is currently traveling northeast with sustained winds of about 85 mph (100 mph maximum), with higher gusts and hurricane-force winds extending 15 miles out from its center. It is expected to turn northwest later on Wednesday. Hurricanes can change paths quickly, which is why tracking the storm is so important. For updated information, advisories, and maps showing projected and traveled paths, check out these resources below: Esris Hurricane Aware National Hurricane Center
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A major new study published in Nature examines how rising temperatures will impact global food systems, and the results offer a dire warning for wealthy countries. As the planet warms, the environments that grow the most-consumed crops around the globe are changing, but theres been a lot of disagreement about what those changes will look like. Counter to some more optimistic previous findings, the new study finds that every degree Celsius that the planet warms could result in 120 calories worth of food production lost per person, per day. The new analysis is the result of almost a decade of work by the Climate Impact Lab, a consortium of climate, agriculture and policy experts. The research brings together data from more than 12,000 regions in 55 countries, with a focus on wheat, corn, soybeans, rice, barley and cassava the core crops that account for two-thirds of calories consumed globally. When global production falls, consumers are hurt because prices go up and it gets harder to access food and feed our families, Stanford Doerr School of Sustainability Professor Solomon Hsiang, a senior author on the study, said in an announcement paired with the new paper. If the climate warms by 3 degrees, thats basically like everyone on the planet giving up breakfast. Adaptation wont offset farming losses Some previous research has hinted that global food production could actually go up in a warming planet by lengthening growing seasons and widening the viable regions where some crops can grow. In Western American states like Washington and California, growing seasons are already substantially longer than they once were, adding an average of 2.2 days per decade since 1895. The new study criticizes previous research for failing to realistically estimate how farmers will adapt to a changing climate. While prior studies rely on an all-or-nothing model for agricultural climate adaptation where farmers either adapted flawlessly or didnt adapt at all, the new paper in Nature systematically measure[s] how much farmers adjust to changing conditions, a first according to the research group. That analysis found that farmers who do adapt by switching to new crops or changing long-standing planting and harvesting practices could lessen a third of climate-caused losses in crop yields by 2100. But even in a best-case scenario of climate adaptation, food production is on track to take a major hit. Any level of warming, even when accounting for adaptation, results in global output losses from agriculture, lead author and University of Illinois Urbana-Champaign Assistant Professor of agricultural and consumer economics Andrew Hultgren said. The richest countries have the most to lose While wealthy countries are insulated from some of the deadliest ravages of the climate crisis, the new analysis reveals a U.S. food supply that is particularly vulnerable. Researchers found that the modern breadbaskets that havent yet explored climate adaptations will fare worse than parts of the world where extreme heat and changing weather has already forced farmers to adapt. Places in the Midwest that are really well suited for present day corn and soybean production just get hammered under a high warming future, Hultgren said. You do start to wonder if the Corn Belt is going to be the Corn Belt in the future. In a high-emissions model of the future where humans fail to meaningfully slow the march of global warming, corn production would dive by 40% in the U.S. grain belt, with soybeans suffering an even worse 50% decline. Wheat production would decline 30 to 40% in the same scenario. Because such a large fraction of agricultural production is concentrated in these wealthy-but-low-adaption regions, they dominate projections of global calorie production, generating much of the global food security risk we document, the authors wrote, adding that farming in the U.S. is optimized for high average yields in current climate conditions but is not robust enough to withstand a changing climate. This is basically like sending our agricultural profits overseas. We will be sending benefits to producers in Canada, Russia, China. Those are the winners, and we in the U.S. are the losers, Hsiang said. The longer we wait to reduce emissions, the more money we lose.
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