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Are These Foods Doomed to Disappear?

Are These Foods Doomed to Disappear?

Can you imagine a world in which your favorite foods didn’t exist?

Some of the foods we eat daily could disappear in just a few decades.

Can you imagine a world in which your favorite foods didn’t exist — where you couldn’t easily satisfy a chocolate craving by grabbing a chocolate bar at the nearest convenience store? Or a world where drinking coffee was a luxury rather than a necessity because it’s too rare and expensive to drink every day? And what if you could never again drizzle sweet maple syrup on your pancakes?

Are These Foods Doomed to Disappear? (Slideshow)

Not having these foods readily available could be your worst nightmare. The truth is that many of the foods we eat on a daily basis are endangered, and some could disappear in just a few decades.

Foods may become endangered when people change their eating habits, when a viral disease wipes out an entire species, when changes in weather patterns and temperatures make it challenging for a crop to grow, or for several other reasons.

One particularly devastating disease known as Panama disease is threatening the world’s supply of bananas. Rising temperatures and changing rainfall patterns from global warming are creating unsuitable conditions for growing the chocolate crop, cocao. Production of maple syrup, the pancake’s partner-in-crime, is declining due to lower levels of rain acidity, extreme weather conditions, and pest infestations from global warming.

So we ask, are these foods doomed to disappear? Read on to learn more about these and other endangered foods.

Foods to make holiday stress disappear right now

Unlike many people, I prefer the weeks leading up to Christmas and New Year&aposs over the actual holiday days. I love finding the perfect presents, wrapping them by the fire and baking holiday goodies. (Ahem, healthier-for-you ones like these 100-calorie cookies.)

Despite my cheer, I eventually end up stressed and cranky because I spread myself too thin trying to celebrate Christmas with both sides of my husband&aposs and my family (who live 400+ miles apart!) So for those of you who are likewise overwhelmed with all the holiday preparations and are cranky NOW (or will be soon, like me) here are some tips for what you can eat and what you can do to beat holiday stress. Don&apost get me wrong, I&aposm not trying to promote unhealthy, emotional eating. There are some healthy foods and solutions backed by science that can help.

Stressor: You&aposre missing the "happy" in Happy Holidays.
How to beat it: Aside from the tried-and-true tricks of decorating your house and playing holiday music to help you get in the joyous seasonal spirit, think about what you&aposre eating. In a recent study of close to 3,500 men and women published in the British Journal of Psychiatry, those who reported eating a diet rich in whole foods in the previous year were less likely to report feeling depressed than those who ate lots of desserts, fried foods, processed meats, refined grains and high-fat dairy products. Previous studies have shown that antioxidants in fruits and vegetables and omega-3 fatty acids in fish are associated with lower risk of depression. Folate, a B vitamin found in beans, citrus and dark green vegetables like spinach, affects neurotransmitters that impact mood. It&aposs possible that the protectiveness of the whole-food diet comes from a cumulative effect of these nutrients.

Stressor: You don&apost have time to exercise.
How to beat it: Your calendar is chock-full of holiday parties, plus you have to decorate, shop, wrap and cook-how could you have time? It&aposs worth your while to make (at least a little) time: research shows that regular physical activity can help reduce stress and depression, likely because exercise promotes the release of feel-good endorphins in the brain. Don&apost worry though if a full 30-minute chunk of time isn&apost feasible-even short bouts of exercise can give you a boost. Break it into smaller 10- or 15-minute intervals if that&aposs more convenient. If that&aposs still asking too much, try these easy ways to sneak in more physical activity: skip the elevator and take the stairs, park your car at the far end of the parking lot or wander around the mall instead of doing your holiday shopping online.

Stressor: Gaining weight-between the food- and drink-focused holiday parties and then the holidays themselves, it seems too easy to pack on extra pounds.
How to beat it: The good news is that most Americans only gain about a pound between Thanksgiving and New Year&aposs. The bad news is that&aposs half of our annual weight gain-and research shows we don&apost tend to lose it when the partying ends.

One easy way to help you keep your weight in check this holiday season is simply controlling portions. Leave the food scale and measuring cups at home and try these instead: A salad plate or kid-size plate is perfect for your main meal. Use a small bowl for soup and a white-wine glass instead of a big red-wine glass.

Another secret to warding off weight gain-without dieting-is to eat more fiber. Researchers found that women who increased their fiber intake over a 2-year period generally lost weight. Those who decreased the fiber in their diets gained. Try it for yourself: if you&aposre consuming 2,000 calories per day, aim to increase your fiber by 16 grams.

Stressor: You have tons to do and don&apost have enough energy.
How to beat it: Whatever you do, don&apost skip meals. And when you do eat, be sure your meals include some lean high-protein foods (think: flank steak, a skinless chicken breast, fish or beans), particularly at lunch, with plenty of whole grains, fruits and vegetables. They&aposll keep you satisfied longer and are more likely to keep you feeling energized and productive. The protein at lunch will help you avoid that afternoon slump. Choose wisely when it comes to carbohydrates, too, especially if you&aposre running on overdrive: stress often leads to a craving for carbs because they boost serotonin, which has a calming effect. And when you&aposre in that stressed state it&aposs easy to succumb to chips, cookies, pretzels or other refined-carbohydrate snacks.

Stressor: You&aposre not getting enough sleep.
How to beat it: If it&aposs quality, not quantity, that you crave, there may be a food combination to help. Specialists recommend a pre-slumber snack that&aposs rich in carbohydrates and contains a bit of protein this combination is said to increase the tryptophan levels in the brain, causing you to sleep more soundly. Try low-fat yogurt with a sprinkle of granola, a small bowl of oatmeal or a sliced apple with a bit of peanut butter.

These Foods Will Vanish from Grocery Store Shelves, Experts Say

A pair of college professors are warning that the coronavirus pandemic might have long-term effects on the food supply chain that will lead to limited availability of some of the most popular food items.

There have been scads of unnerving reports of how the coronavirus pandemic has disrupted both national and global food supplies. As the nearly nationwide lockdown has ended and much of the country has started a slow and safe reopening, empty grocery store shelves have returned to their previous, packed status.

However, the coronavirus pandemic will continue to disrupt food supply chains—at least until there is a reliable therapeutic or vaccine widely available—as workers across the industry continue to face potential infection. In an interview with Business Insider, Miguel Gomez, professor of agricultural economics at Cornell University, and Carolyn Dimitri, associate professor of nutrition and food studies at NYU, identified ways food supply chains may be affected.

Gomez and Dimitri noted that foods that require longer processing times or that are produced in crowded facilities are likely to experience supply disruptions. "Because agriculture is so labor dependent, if you end up having a huge outbreak during the planting season or the harvest season (and it's kind of hard to predict when that will happen) it will disrupt the ability of people to work either on the farm or in the processing facilities, and there will continually be problems," Dimitri noted. As a result, shoppers might have reduced choices when it comes to a number of different foods.

Meat products that come from processing facilities like beef, pork, and poultry are among the products listed as those that will be limited in supply. Since meat processing plants are crowded and poorly ventilated, they can serve as a petri dish for the spread of the contagion—and nearly two dozen processing plants have already closed because of outbreaks. As a result, numerous meatpacking executives have warned of a looming meat shortage.

Imported products, like cheese, will also be limited, according to Gomez, who told Business Insider: "Many countries that export commodities are worried about food security. In response, some are restricting exports of certain commodities to ensure enough availability in the countries."

Also, highly perishable foods like broccoli, apples, and berries will be harder to come by. "In terms of what we see consumers buying more of, we're seeing things they can store for a long time," Gomez said. "For example, they prefer to buy apples because they last longer in the refrigerator than broccoli or things that are very perishable."

Dimitri noted that the changes in food supply won't likely reveal themselves until the winter. "We are heading into the US domestic production season, and we tend to supply most of the produce until the early winter, so I don't anticipate seeing a huge effect at the grocery store until we have a change in season," she said. "And then of course the causes will be shortage of labor in other countries, and disruption in how quickly things can flow through the supply chain, and then you'll end up having produce spoiling on its way to the US."

For more, make sure to sign up for our daily newsletter to get the latest grocery shopping news, and check out the single biggest change at the grocery store shelves you can expect.

This Grocery Aisle Is About to Disappear for Good

American diets now include a diverse range of foods from all over the globe. Ingredients like fish sauce, turmeric, and coconut milk have made their way into pantries across the country as they've become mainstream ingredients in home cooking as well as on restaurant menus. And yet, these items can still be found in their own designated aisle—often labeled "ethnic"—in many grocery stores.

Well, that likely won't be the case for much longer. According to Business Insider, the existence of the "ethnic" grocery aisle no longer reflects shoppers' sensibilities—especially not those of younger Americans. Beyond that, consumers and food brands are becoming increasingly vocal about the undertones of marginalization that such segregation of popular foods seems to evoke. Sometimes known as the "international" aisle (or "Asian" and "Hispanic" aisles as Walmart labels them), these sections lump together foods in a way that emphasizes their outsider status.

As Epicurious explains, "ethnic" used to describe foods that were popular in other cultures and not in the typical American diet. Not so long ago, Italian food was considered ethnic, as were German hot dogs and Jewish rye bread. Over time, however, these foods migrated to the main aisles of the grocery store because of demand and frequency with which Americans adopted them as their staples. Still, there are plenty of products that remain in the "ethnic" food aisle in grocery stores, which is problematic to both shoppers and food brands alike. (Related: 8 Grocery Items That May Soon Be in Short Supply .)

Celebrity chef David Chang argued the issue isn't whether or not Americans have incorporated these "ethnic" foods into their mainstream diet, but with the grocery store's outdated perception of them. "All the foods in the ethnic food aisle are already accepted. So why do we even have them?" he asked in a 2019 interview with The Washington Post. In other words, why can't noodles live in the pasta aisle, and navy beans with other legumes?

Chang's point is echoed by the fact that millennials seem to be more interested in food with global origins than any other generation before them, partly because immigrant millennials are nearly twice as likely to be high-earning, college-educated people than the previous generation, with an increased buying power that's fueling the demand for diverse food. There's also been a surge in American shoppers embracing global ingredients for their health benefits (matcha latte, anyone?) and craveable flavors.

An increase in demand for "ethnic" groceries should be matched with an increase in shelf space dedicated to them, but currently, the opposite seems to be true. Miguel Garza, the CEO of Siete Family Foods, told Business Insider that "ethnic" food companies often end up competing for very limited shelf space because they're being lumped together. "I don't understand it. If something like salsa is now the No. 1 condiment in the US, why would it be relegated to one aisle?" he said.

For more social changes taking place at the grocery store, check out 10 Groceries You'll Never Find Under the Same Name Again. And, don't forget to sign up for our newsletter to get the latest grocery news delivered straight to your inbox.

10 Tacky Recipes You Are Embarrassed To Love

You know you can’t resist these fun, tasty, tacky recipes made with Cool Whip, Jell-O, instant pudding, and more!

How many classic recipe favorites involve less than glamorous ingredients like Velveeta, Jell-O, or Cool Whip? Sure, these processed foods might have lengthy ingredient lists and could be called tacky, but they sure do make for some tasty treats! The next time you are headed to a potluck, hold your head high when you bring one of these tacky recipes, and watch it disappear. No one can resist a good white trash recipe )

What are some of your favorite low-class recipes? One of my favorite examples is fruit salad with mini marshmallows. This tasty treat was a must at every holiday meal when I was growing up. If you haven’t tried it, the marshmallows soak up the fruit juice a little and get soft. They add such a nice, sweet flavor and fun texture to plain ol’ fruit salad.

Marshmallow fruit salad was a standard dish in Mississippi, but I got some ridiculing in California when I told people about it. Apparently, San Franciscans are too high brow for marshmallows in their fruit, but not me! I love the taste and the nostalgia of it.

Those big family dinners where we had the redneck recipes I remember fondly have faded away. My family has spread out. My grandma passed away. Her house was recently leveled because it was in such disrepair, and her property has a new owner. Now I just have to hold onto the memories, and food is always a good way to bring back memories! What are some recipes that you hold dear even if they aren’t very fancy?

Check out these 10 Tacky Recipes that are irresistible!

categories: Recipe Roundups
tags: dessert, potluck
first published: March 30, 2016

About Andi Gleeson

Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in Austin, TX. Her obsessions are Target shopping, glitter nail polish, and Mexican food.

Be sure to follow Andi on Pinterest and Facebook for a daily dose of tasty recipes!

55 Easy Finger Food Recipes Everyone Will Love

Everyone knows that the most enticing part of any fete is the appetizers. (And don’t even get us started on cheese boards.) But it’s time to move beyond what you know about party foods: Let’s trade the standard crudités platters and chip dips for something a little more exciting. If you’re looking for inspiration, why not try one of these 55 easy finger foods recipes for a crowd? We've got everything from next-level pull-apart breads to bite-size poppers to even options for vegans. We’ll bring the wine—see you tonight.

That fancy steak dinner won't seem so romantic later on

Whether you're ordering from your favorite local restaurant down the block or grilling it up yourself at home, a huge Wagyu steak or Kobe rib-eye is the epitome of fancy date-night fare. But indulging on a huge chunk of fatty red meat may be setting you up for trouble later in the evening, warned Shari Lieberman, New York City-based nutrition scientist and exercise physiologist, in an interview with Men's Journal. "Most men know that saturated fat and cholesterol narrow the arteries that nourish the heart and increase risk of heart attack," she said. "But they also narrow the arteries that carry blood into the penis, which contributes to erectile dysfunction [ED]."

For women, a large serving of meat can also be problematic, Dr. William Chey, a professor at the University of Michigan and advisor to the International Foundation for Functional Gastrointestinal Disorders, pointed out to Cosmopolitan. "Gas associated with red meat is more odorous because of chemicals it produces in the colon," the expert cautioned.

Try These No Bake Cookies That Even Kids Can Make At Home


There is nothing more satisfying than dunking a crispy cookie in a hot cup of tea and biting onto its gooey texture. We love snacking on way too many cookies anyway, all thanks to how comforting, wholesome and delicious those crispy bites are. Not just us, even the kids love to gorge on those rich, buttery bites loaded with chocolate chips, nuts or dry fruits. Did you know you can make a plateful of delicious cookies right inside your kitchen? Yes, you read that right!

We give you an easy cookie recipe that requires minimal time and ingredients. And no, you don't need an oven, not even a microwave! For this no-bake cookie recipe, all you need to do is to dissolve sugar with butter and milk, stir it with oatmeal, cocoa, vanilla essence and peanut butter. Make cookies out of the batter in a platter and chill till it is set. Voila, you have delicious no-bake cookies ready to be savoured! And with absolutely no cooking involved, get your kids to make these cookies for you!

Besides being versatile, oatmeal comes with multiple health benefits too. It is incredibly low in calories - a 100 gm portion just contains 68 calories, as per data from the United States Department of Agriculture. It contains ample amount of dietary fibre and almost zero saturated fat. Adding oatmeal to a batch of cookies is a great way to include some of it in your daily diet.

No bake cookies are perfect to make at home in this lockdown situation. For this recipe, you can get your kids involved without worrying about any complex cooking technique. It will not only keep them busy but also give them great confidence once they nosh on these incredibly delicious cookies that they made themselves.

Find the recipe of no bake cookies here. Try at home with kids and let us know your experiences in the comments section below.

About Aanchal Mathur Aanchal doesn't share food. A cake in her vicinity is sure to disappear in a record time of 10 seconds. Besides loading up on sugar, she loves bingeing on FRIENDS with a plate of momos. Most likely to find her soulmate on a food app.

Five foods that could disappear forever thanks to climate change

In the fight against climate change, agriculture and food production are on the front lines. Rising temperatures, acidifying oceans, and out-of-season storms are wreaking havoc on the flora and fauna that make up the human diet – and the worst is almost certainly yet to come.

Coffee has long been high-risk, as Arabica beans do not fare well in high heat, but the rediscovery of a rare coffee species in the wild spells good news for future brews. Coffea stenophylla tolerates hotter and drier conditions than its commercial counterparts, and could yield climate-resilient cuppas for decades to come.

Not every foodstuff is so lucky, and though it’s hard to know definitively what effects climate change will have, there are several eminent edibles facing uncertain futures.


The big kahuna of climate-threatened crops, wheat accounts for around 20 per cent of all calories consumed by humans, and is grown everywhere from Patagonia to Rajasthan. Climate change will bring droughts – big, long, brutal ones – which, according to a 2019 study, could affect 60 per cent of the world’s wheat-growing areas.

Wheat accounts for 20% of calories consumed by humans

2. Maple syrup

It’s hardly a lunchtime staple, but maple syrup is a multimillion dollar industry in North America and a Canadian icon. The flow of maple sap – the key ingredient in syrup – is regulated by “freezing and thawing cycles” in late winter, and temperature changes are already causing problems.

American producers are already reporting earlier, more variable tapping seasons. A 2017 study suggested maintaining current US production would require an additional five million taps over the coming years.

Maple syrup relies on freezing and thawing cycles in winter

At this point, it’s probably not news that our oceans are in trouble. Thanks to rising CO2 levels, our seas are now 25 per ce more acidic than in pre-industrial times, which, combined with rising water temperatures, threatens all manner of marine species.

In the Mediterranean, sardines have lost around two-thirds of their average mass in the last decade in the Pacific, acidification is stunting the shell growth of oysters and other shellfish and in the North Atlantic, lobsters are moving north in search of colder waters, threatening other ecosystems and New England fishermen.

Seafaring fauna will not disappear overnight, but fish are famously slow to adapt, and it is hard to predict exactly what we’ll lose when.

Sardines have lost around two-thirds of their mass in the last decade

4. Chocolate

Cacao trees are sturdy plants that can handle rising temperatures, but they can’t handle an accompanying dip in water supplies. Under current conditions, temperatures in West Africa are likely to rise more than 2C by 2050, which, without any increase in rainfall, will squeeze essential moisture out of the trees.

A blockbuster study painted a pretty grim picture for leading cocoa-producers Ghana and Cote d’Ivoire a decade ago, predicting major declines as early as 2030. In the short term, we may see price hikes. In the long term, chocolate may have to transition to new regions altogether.

If the prospect of rising wine prices doesn’t unite humanity against climate change, nothing will. According to a 2020 study, a 2°C temperature rise by 2100 could ruin up to 56 per cent of suitable wine-growing soils, with Chardonnay Merlot Pinot Noir, and Cabernet Sauvignon all potentially under the gun.

Co-author Benjamin Cook, from Columbia University, described wine grapes as “the canary in the coal mine” for climate change, thanks to their extreme climate sensitivity, and already-warm wine regions are naturally most at risk.

1 /4 Five foods that could disappear forever thanks to climate change

Five foods that could disappear forever thanks to climate change

The discovery of a rare coffee species that tolerates hotter and drier conditions could yield climate-resilient cuppas for decades to come

10 crops that would disappear without bees

Bees have been disappearing at an alarming rate and continue to vanish without a trace.

Why should anyone care? Well, they matter a lot more than most people would think. With summer upon us, it’s exciting to see the reemergence of some of our favorite produce, including stone fruit, peppers, sweet, juicy melons, and succulent strawberries. But what if the arrival of these crops each summer were to come to an end?

Honeybees, among other pollinators such as bats, birds, butterflies, and bumblebees, are responsible in one way or another for the pollination of approximately 100 crops, according to Dr. Reese Halter, Ph.D., author of The Incomparable Honeybee and distinguished conservation biologist. And they’re not just the fruits of summer imagine a Thanksgiving, for example, without sweet potatoes or pumpkin pie.

However, the implications of the disappearance of honeybees are not just gastronomic they are also economic in scope, and in that respect, the scale is significant. According to the National Resources Defense Council (NRDC), more than $15 billion worth of crops are pollinated by bees each year just in the United States alone. Put another way, one of every three bites of food Americans consume comes from a plant visited by bees or other pollinators.

The problem was first observed in France in 1994, following the debut of a new type of pesticide by Bayer, dubbed Gaucho, which was first used on sunflower crops. Gaucho was part of a new class of pesticides known as systemic pesticides, or as Halter refers to them, neonicotinoids.

Bees collecting pollen from sunflowers treated with Gaucho exhibited confused and nervous behavior thus, the phenomenon was initially termed the "mad bee disease" — the bees, according to Halter, were literally "shaking to death." Furthermore, the bees abandoned their hives, never to return, leaving only the queen behind. Following massive protests by farmers, the French government suspended the use of the pesticide.

In the United States, the phenomenon was first observed in 2006 by a beekeeper, David Hackenberg. Hackenberg and his fellow beekeeper David Mendes testified before Congress about a problem that had become widespread, by then termed Colony Collapse Disorder (CCD) by scientists. No longer were people chalking it up to bad beekeeping everyone was experiencing the same rapid, catastrophic declines in hive populations in 35 states. And no one could explain why.

The theories were numerous, but the data were scarce. Some people thought that cellphone towers were interfering with the bees’ ability to navigate others thought that the bees were falling prey to the usual suspects, including the varroa mite and the fungal bacteria nocema ceranae while another popular theory was climate change. But, no one really knew for sure, because CCD very rarely left behind any dead bees in the broken hive that could be examined.

The most compelling theory, though, has to do with bee husbandry, and brings us full circle back to the issue of systemic pesticides. Beekeepers in the United States no longer generate the majority of their revenue from sales of honey the value of honey sold annually in the United States amounts only to $150 million a year, according to the NRDC, a mere fraction of the value of the crops pollinated by bees.

The life of a typical bee in this business consists of following the major cash crops around the country as the seasons change, and that means a lot of traveling on trucks. California alone requires half of all the honeybees in the United States for its $2.3 billion almond crop annually, according to the NRDC.

So stress is probably a major issue, but far more relevant is the fact that while on the road, there is no access to local flora to collect nectar for honey. So instead, according to Halter, they subsist on a steady diet of corn syrup, usually genetically modified and laden with residual neonicotinoids. Halter estimates that about 2.5 million hives are trucked around this manner every year.

Just what is so insidious about neonicotinoids? Neonicotinoids differ from older style pesticides which were applied through spraying instead, they generally come in the form of pellets, which are taken up by the roots of the plant when watered, and end up concentrated in the pollen and nectar that bees pick up when foraging. But, it doesn’t end there. Subsequent generations of the plant will also contain trace amounts of the pesticide and secrete them as well.

Studies performed by companies which produce these neonicotinoids have tested only in lethal doses and observed the bees immediately after exposure. But, in the real world, bees are never really exposed to such high concentrations all at once. Instead, the concern lies with the accumulated effects of repeated exposure in lower concentrations, which are difficult to test, and thus have not been tested. In other words, the use of these systemic pesticides could lead to a delayed detrimental effect on bee populations.

However compelling any one theory may be, it is more likely though, that CCD is due to a confluence of factors.

Halter estimates that about one-quarter trillion bees have succumbed to CCD since it was first observed in France in 1994. And it is an ongoing problem. Halter says that prior to CCD, beekeepers would normally observe natural attrition rates of 11 to 12 percent. Nowadays, it is common to lose upward of 30 percent of the hive during transport.

Policymakers are beginning to act, however. In Europe, Halter says that neonicotinoids are starting to be banned. And the NRDC successfully sued the EPA in New York State in December 2009 over the questionable approval of a new systemic pesticide. Sales were halted nationwide in January 2010 pending further investigation. Similar actions will help bee populations from declining further.

Here are a few things you can do, however, to combat the problem.

1. Buy Organic. Buying organic fruits and vegetables keeps more pesticides from being introduced into the environment and helps encourage more sustainable farming practices that are beneficial to bees.

2. Buy Local. Shop at farmers markets when seasons allow to support smaller-scale farms that are less likely to engage in monoculture. When the choice is between imported, certified organic produce and local, non-certified produce, choose local first chances are, smaller-scale farmers are already engaging in practices that comply or exceed the requirements of organic farming, but choose not to get certified due to high costs and other pragmatic barriers.

3. Host a Hive. Urban beekeeping provides a safe refuge for honeybees and in return, they help cross-pollinate the local flora. In 2010, New York City lifted the ban on urban beekeeping, following similar actions by Seattle, San Francisco, and Chicago, and since then, it has become quite popular among city residents. Most recently, the Waldorf-Astoria Hotel has set up a beekeeping operation on its roof to harvest honey. And they’re not the only ones to jump onto the beekeeping bandwagon hotels around the world have started providing homes for bees as well.

We're serious folks — the foods that make America great are at stake here. Not just fancy-schmancy chef food, but all-time greats like cranberry sauce, peach cobbler, and apple pie. And the continued decline in bee populations would lead to the continued increase in world food prices.

Here are some of the crops that would disappear without bees:

1. Apples
Surprise, surprise — the nation's largest producer of apples is Washington State. In a typical year, 10 to 12 billion apples are harvested every year by hand, or put another way, about three out of five apples in the United States come from Washington. That's staggering — and without bees, the cross-pollination needed to produce apples just wouldn't happen on a scale large enough to produce today's crop.

2. Almonds
About 80 percent of the world's almond supply comes from California, which requires about half of the honeybee population in the United States for pollination each year. Valued at more than $3 billion, this crop is California's top agricultural export. This year's crop is the largest ever, at 1.9 billion pounds, most of which is destined for locales in Asia, Europe, and the Middle East. The almond crop is completely dependent on honeybees for pollination.

3. Blueberries
Besides being loaded with antioxidants, they're also delicious on top of pancakes, in muffins, and of course, in pie. The loss of the blueberry crop wouldn't just be felt at the kitchen table, however — the National Agricultural Statistics Service values the nation's blueberry crop, most of which comes from Maine, at more than $593 million, 90 percent of which is pollinated by honeybees.

4. Cherries
Honeybees are responsible for pollinating about 90 percent of the cherries in the United States, according to the National Agricultural Statistics Service, most of which come from Washington State. Sweet cherry trees require the pollinating activities of honeybees in order to produce enough fruit for a commercially viable crop.

5. Avocados
The National Agricultural Statistics Service reports that 90 percent of the avocados grown in the United States rely on honeybees for pollination. How does that saying go? No avos means no guac. No guac means no party. Boo.

6. Cucumbers
Cucumbers are a popular option for cooling down in the hot summer months. Their cool, fresh flavor and crunchy bite make them a popular addition to salads, sandwiches, and cocktails. Without honeybees, though, the majority of the country's $193 million cucumber crop would be nonexistent.

7. Onions
No onions? Well, you're pretty much screwed. Onions are the base for myriad classic sauces, soups, and stews when cooked, and when raw, are pretty much de facto in tacos, salsas, sandwiches, burgers, and salads. You'll still be shedding tears even when they're gone.

8. Grapefruit
Sweet-tart grapefruit, whether eaten with a spoon or cut into segments by the ambitious, is a breakfast staple for the health conscious. It's also delicious in salads and blended into smoothies and cocktails. Grapefruit is just one of many kinds of citrus almost entirely dependent on honeybees for pollination.

9. Orange
It probably goes without saying that if you're going to bring up grapefruit, you have to bring up oranges. And the data actually do back this up like grapefruit, oranges are 90 percent dependent on honeybees for production. That morning cup of orange juice would get a lot more expensive. Maybe we'll just import our way out of this one — except, colony collapse disorder is a worldwide problem.

10. Pumpkins
Halloween just wouldn't be the same without pumpkins, nor would Thanksgiving. This iconic American crop is heavily dependent on honeybees for production, and without them, there would be no pumpkin carving and no pumpkin pie.