In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.
Tag: the salt
Soylent, the offbeat meal replacement company, has built an online community of more than 18,000 users. But some are impatient to get their orders, so they’re making and selling it themselves.
A craft brewer in Maine is partnering with a most unusual item — seaweed. If the beer takes off, the state’s emerging seaweed aquaculture industry may benefit.
Yeast scraped from a 35-million-year-old whale fossil is the key ingredient in a “paleo ale” from a Virginia brewery. Like many scientific innovations, the idea came about late one night over a pint.
We tend to soothe ourselves with sugar-laden foods when we’re feeling strained. But they may make us feel even worse. Protein and omega-3s, on the other hand, can help reduce stress, researchers say.
Many processed foods contain cellulose, which is plant fiber that is commonly extracted from wood. It’s used to add texture, prevent caking and boost fiber. And it’s been around for ages.
The California chicken producer has been dogged by food safety problems at its plants for months. But Foster Farms may also now be one of the country’s cleanest, safest sources of chicken products.
Italian engineers say they’ve finally come up with a way to brew espresso on the ISS so astronauts can ditch the instant coffee. We asked: What’s so hard about making coffee in space? Answer: A lot.
A new banana enhanced with vitamin A is intended to address diet deficiencies in Uganda. But if the past history of “biofortified” crops is prologue, it faces a tough road ahead.
The University of California, Davis is the source of most commercial strawberries. Now, the university’s strawberry breeders are going into business for themselves, and farmers are worried.
A high school chemistry teacher in the UK started honing his visual talents by making posters for students. Now his infographics about food science and chemistry basics are a hit on the web.