Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Many coastal communities that harvest shellfish could soon be hurt by ocean acidification, a study finds. The Pacific Northwest and New England are hot spots, as are estuaries along the East Coast.
Fat has a lot in common with the five basic tastes: salty, sweet, sour, bitter and umami. But while people easily recognize the texture of fat, scientists say they can’t quite perceive the taste.
Where there’s pot, there’s often an insatiable hunger. Now researchers have a big clue why: Cannabinoids, the drug in marijuana, appear to flip a neural circuit that normally tells us we’re full.
British horticulturalists have figured out how to graft a tomato plant onto a potato plant. This plant, called Ketchup ‘N’ Fries, has crossed the pond and is now available to gardeners in the U.S.
Strawberry farmers have dropped a lawsuit against the University of California, Davis, and the university has hired a new strawberry breeder. But the future of academic berry breeding is uncertain.
An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it’s asking the state for permission to give its recycled water to a group of home brewers.
New GMO potatoes don’t bruise as easily, and, when fried, they have less of a potentially harmful chemical. Yet some big chip and french fry makers won’t touch them because of the stigma of GMOs.
When it comes to growing strawberries, Farm Fuel, Inc., a Watsonville, California-based company, is on the cutting edge.
Bringing Back the Bees: How One Bay Area Company is Using Wildflowers to Create a More Sustainable Food System
Bay Area based company Seedles wants to strengthen our food system by bringing back the bees. They’ve created gumball-sized seed balls that can be thrown anywhere to plant wildflowers and increase bee pollination.
Champagne and other booze flow freely on New Year’s Eve. But if you want to wake to a new year without the side effects of alcohol, don’t fret: Science offers some guidance.
We have the chemical menthol to thank for the wonderful mouth-feel of peppermint. Scientists now know that menthol fools the brain by activating receptors involved with sensing cold.