After years of research, an animal scientist looking for ways to keep inflammation down in cattle came up with a novel approach: feed them flax. The flax in their food helps keep animals healthy and has an added benefit for those who later eat their meat: omega-3 enriched beef.
Archive for March 28th, 2011
Since the Gold Rush days when prospectors baked loaves in their encampments, sourdough bread has been a beloved favorite of the Bay Area. But what is true sourdough bread? It’s more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough. Produced by Jenny Oh.