It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
QUEST launched its sixth television season this past Wednesday, and one of the fascinating stories from the premiere episode, “Edible Insects: Finger Lickin’ Grub,” focuses on a food trend that’s newer to Americans, but not to the rest of the globe: eating bugs.
Celebrate the prohibition era with a sneak preview of Ken Burns’ new documentary and wine tasting at Cal Academy NightLife.
How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Watch QUEST’s Science on the SPOT story, Dark Matter: Inside the Compost Cycle to hear from agronomist Bob Shaffer, Northern California’s “compost guy,” and learn about the composting process.
This past spring I traveled with fellow QUEST producer, Gabriela Quirós, to the Sacramento area to film at Sterling Caviar, one of two Californian companies currently producing caviar.
Take a video journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food. You can also watch another video to learn more about the role of terroir in artisan cheese.
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.
“Seed saving” is a technique that has largely fallen by the wayside in modern agriculture. And that’s reduced the genetic diversity of the crops we rely on. But now, a handful of groups in the San Francisco Bay Area are starting their own seed-saving efforts. Reporter: Lauren Sommer
Did you know that about 95 percent of what we think is taste is actually smell? Or that the way we perceive flavor comes from a complex relationship between our senses, emotions and memories? As scientists decode how our taste and olfactory receptors work, top California chefs are taking that knowledge and creating alchemy in the kitchen.
Plus a Web Extra: City Egg, Country Egg
We’ve all heard the latest health advice: Avoid transfats. Eat more fruits and vegetables. You may notice those changes on grocery store shelves, but for many school children, their cafeteria lunch menus haven’t caught up. This year, an effort to get healthy foods to the school lunch table is tied up in a much larger […]
Hey y’all — there is a story on wine in Napa on QUEST tonight that you won’t want to miss. QUEST is KQED’s new TV, radio, web, and education project about science and environment in Northern California, and their latest science story has taken them to Napa Valley. The story is titled “Napa Wineries Face […]