(David Zalubowski/AP)

Over the last day, there has been a brief but passionate uproar over the future of Chipotle’s guacamole. Was the company about to stop serving it? Was the world as we know it about to become a nightmarish, guacamole-less hellscape?

You can rest easy. It’s not happening. The guacamole isn’t going anywhere.

But what actually happened? Why did people freak out? Here’s a brief walk back through the Great Guacamole Crisis of 2014 (save this page, you’ll want proof for your grandchildren about how you lived through such times).

The whole fuss stems from a single reference to climate change and related weather volatility tucked into the company’s annual report filed last month to the Securities and Exchange Commission.

Chipotle noted that weather and other factors outside the company’s control could lead to increases in food costs. And then there was this passage, with the key part in bold:

Increasing weather volatility or other long-term changes in global weather patterns, including any changes associated with global climate change, could have a significant impact on the price or availability of some of our ingredients…. [I]n the event of cost increases with respect to one or more of our raw ingredients, we may choose to temporarily suspend serving menu items, such as guacamole or one or more of our salsas, rather than paying the increased cost for the ingredients.

That nugget was noted by Emily Atkin of ThinkProgress. After that, it was off to the races, with the words “suspend” and “guacamole” creating a panic (among Chipotle fans, anyway, fans of Moe’s were doing just fine).

But on Wednesday, the chain reassured fans that the guacamole wasn’t going anywhere:

The note about suspending menu items was merely a “routine and required” disclosure about potential risk factors, not anything the company is planning, a spokesman said in a statement to NBC Chicago.

Of course, the report also says more about how the weather has impacted some of the food it serves:

Food prices for a number of our key ingredients escalated markedly at various points during 2013 and we expect that there will be additional pricing pressures on some of those ingredients, including avocados, beef, dairy and chicken during 2014….Weather related issues, such as freezes or drought, may also lead to temporary spikes in the prices of some ingredients such as produce or meats. For instance, two years of drought conditions in parts of the U.S. have resulted in significant increases in beef prices during late 2013 and early 2014.

Parts of the southwestern U.S. have been suffering severe drought in recent years, with particularly brutal dryness afflicting California since 2012. California is the source of 95 percent of the country’s avocados, so it’s costing avocado growers more to keep their groves irrigated. The avocados produced in California have also been smaller than usual recently, owing to low winter rainfall two years ago.

In any event, one thing is likely for Chipotle fans: prices are going to go up. The company says in the report it expects it will increase menu prices at some point this year, likely during the latter half of 2014.