A team of Bay Area scientists is biohacking baker's yeast, in an effort to produce proteins that are just like milk proteins, only they're aren't from milk.
Economists estimate that the drought will cost the state's farm economy about $2.2 billion this year, including the loss of more than 17,000 jobs.
Squid fishermen in and around Monterey Bay are experiencing early success this season with California market squid, which may be a result of a couple happy accidents.
Mountain meadows that would normally be covered with wildflowers have nothing to offer the bees this year, as the flowers lie dormant in the drought. Beekeepers are looking at drastically reduced production, and in some cases are just trying to keep their bees alive.
A new report echoes some of the worst fears of a fourth straight drought year.
Farmers are looking to the sky for the latest water-saving tool. But will aviation authorities allow it?
First the freeze, now a crippling water shortage confront citrus growers in the Central Valley.
Whether it’s a lager or ale, sour or bitter, dark or light, most beer has one thing in common: yeast. KQED Science visits a commercial yeast laboratory and a local brewery to reveal how this key ingredient is a major player in both science history and beer production.
Among the first and hardest-hit by the drought are ranchers and farmers who are now faced with some tough choices. The decisions they'll soon be making will have a ripple effect from the farm to the table.
It's more than two years late, but California farmers say they're relieved the House finally passed a compromise farm bill. ...Read More
A new cap on the number of crab traps could help Bay Area fishermen--and maybe keep fresh crab in your local market a bit longer.
A new court order may be the final blow for the Drakes Bay Oyster Company, located within the Point Reyes National Seashore. The oyster farm will not be allowed to continue operating while it awaits an appeal to the decision not to renew its lease.
Eating a lot of red meat is known to contribute to heart disease, presumably due to the large amount of saturated fats and cholesterol in the meat. Or that’s what we used to think. New research indicates the real culprit may be a chemical in the red meat called L-carnitine.
Archiving artifacts from the sea, a natural history museum preserves precious data for scientists. »