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The world created by Lily Brooks-Dalton in her latest novel, The Light Pirate, is one that is not that much different than ours. Her protagonist, Wanda, is also quite relatable. But the Florida Wanda inhabits is just a little bit from the future. It’s very quickly being overtaken by the water that surrounds it, as hurricane after hurricane barrels through. The storms are ruthless and batter and break down Wanda’s family, from the moment she is born. As she finds her away with fewer and fewer family members, Wanda also learns that she has a unique relationship with the water that threatens her very existence. As she evolves and grows in spite of it all, we’re swept along on the journey to survive in a way that will have you contemplating the future for all of us, and your own ability to thrive, come what may.

The Light Pirate

by Lily Brooks-Dalton

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Cucumber pickles

From Cured: Cooking with Ferments, Pickles, Preserves & More

by Steve McHugh and Paula Forbes

Phyllis – neighbor to Wanda and family, a-plus prepper, and all-around good woman – is a master pickler. While we don't pretend for even a moment to rise to her level of expertise, we can say with confidence that pickling is satisfying in its scientific approach to sustenance. And the output? It's one of the best parts of it. Once you're comfortable with cukes, start getting a little creative. (Our fave is radishes.)

INGREDIENTS

3 to 5 pickling cucumbers (1 to 1-1/2 pounds), each cut lengthwise into 4 spears
1 bunch dill
4 tsp (21g) salt
2 tbsp dill seeds
2 cups white wine vinegar
4 tsp Pickling Spice (below, or can also use store-bought)

STEPS

1. Put the cucumbers and dill in a quart glass jar or other nonreactive container.

2. To make the brine, combine the salt, dill seeds, vinegar, pickling spice, and 1 cup of water in a small pot and bring to a boil. Boil until the salt dissolves, about 2 minutes. Remove from the heat and carefully pour the hot brine into the jar, making sure the cucumbers are completely covered with brine. (You may have leftover brine, depending on the size of the cucumbers.) Let cool to room temperature.

3. Cover the jar and refrigerate for 24 hours before enjoying. Cucumbers pickled in this manner will last for about 2 months in the refrigerator, but they will lose crunch as time goes on.

SPICE INGREDIENTS

2 tbsp black peppercorns
2 tbsp yellow mustard seeds
2 tbsp coriander seeds
2 tbsp allspice berries
2 tbsp caraway seeds
1 (3-inch) cinnamon stick, crushed
10 whole bay leaves, crushed
1 tbsp ground ginger

SPICE STEPS

1. Toast the peppercorns, mustard seeds, coriander, allspice, and caraway in a dry sauté pan over medium-high heat until fragrant, about 3 minutes.

2. Allow the spices to cool before combining with the cinnamon stick, bay leaves, and ground ginger. Store in an airtight container for up to 6 months.

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From issues of the environment to family dynamics, survivalism to siblings, The Light Pirate has so much you’ll want to dig deeply into. Set your conversation on a solid path forward with these questions for contemplation or discussion.

Get the questions.

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The Light Pirate left us hungry to dip a toe into the world of climate nonfiction. If you’re feeling like you’d like to do a little layman’s research on the climate, peep one of these very interesting — and very timely — books on exactly that.

Get the books.

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If The Light Pirate left you thinking “what if?” and “what can I do now?” you may find comfort in putting together your own “go bag.” To make sure you’re ready for anything the climate might throw your way, peep this rundown of all you’ll need to be better prepared than you’ve ever been before.

Get the instructions.

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Storm Point Red	Nautilus Sauvignon Blanc
This Storm Point Red from South Africa is bold, with dark fruits at the forefront. However, there’s a bit of brightness that comes through, with a touch of citrus. It’s the kind of wine that will drink perfectly during a storm, and then will shift ever so slightly when the sun returns after.	For our white pick this week, this Nautilus Sauvignon Blanc felt decidedly appropriate for its quite clear and quite upfront minerality. Though it’s not as simple a Sauvignon Blanc as we’d typically reach for, it is as satisfying as most we’ve had — and so we’ll be sure to reach for it again.

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