L-carnitine: Heart Disease’s Chemical Culprit?

KQED Science | May 23, 2013 | 1 Comment

L-carnitine: Heart Disease’s Chemical Culprit?

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.

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<a href= target=_blank >Fish Earbones Provide a Rare Glimpse into the Past and Future of Fisheries</a>

QUEST | May 23, 2013

Fish Earbones Provide a Rare Glimpse into the Past and Future of Fisheries

Archiving artifacts from the sea, a natural history museum preserves precious data for scientists. »

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UN to World: How About Eating More Insects?

KQED Science | May 17, 2013 | 0 Comments

UN to World: How About Eating More Insects?

The global human population is growing, but space available for farming isn’t. Insects require less land and water than, say, cows or chickens, and compared to the over-fished oceans, they’re a relatively untapped resource.

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<a href= target=_blank >Eating Away at School Nutrition</a>

State of Health | May 9, 2013

Eating Away at School Nutrition

At Berkeley High, where famed chef Alice Waters’ nonprofit, the Edible Schoolyard Project, has consulted on the menu, school officials say one-tenth of the students take advantage of the healthy lunch on campus.

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<a href= target=_blank >Next Meal: Engineering Food</a>

QUEST | May 7, 2013

Next Meal: Engineering Food

Are the benefits of genetically engineered foods worth the risks? Explore how genetically engineered crops are made, their pros and cons and what the future holds for research and regulations such as labeling.

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<a href= target=_blank >How I Learned to Love Olives and Hate Their Pests</a>

QUEST | June 19, 2012

How I Learned to Love Olives and Hate Their Pests

"Reflect that I may be an acquired taste. You probably did not like olives the first time you tasted them. Now you probably do. Give me the same chance you would an olive." –P.G. Wodehouse, Leave it to Psmith I've always hated olives. I'd pick them off pizzas and out of ...

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<a href= target=_blank >Edible Insects: Finger Lickin' Grub</a>

QUEST | April 24, 2012

Edible Insects: Finger Lickin' Grub

"Insects do not taste like chicken," said Daniella Martin, a charismatic advocate of eating low, make that really low, on the food chain. Through public lectures, cooking demonstrations and her Girl Meets Bug web site, Martin preaches the gospel of why, in her opinion, more people should munch on ...

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<a href= target=_blank >You Say Sweet Potato, I Say New World</a>

QUEST | November 21, 2011

You Say Sweet Potato, I Say New World

As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve? During the age ...

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<a href= target=_blank >Michael Pollan Says Health Insurance Interests May Be Our Best Chance In Political Food Fight</a>

QUEST | September 16, 2011

Michael Pollan Says Health Insurance Interests May Be Our Best Chance In Political Food Fight

Photo courtesy of robad0b UC Berkeley professor of journalism and hero of the "food movement", Michael Pollan, says rising health care costs may be our biggest ally in getting positive change to the agriculture industry in Washington. In his latest article titled, "How ...

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<a href= target=_blank >Tomatoes: Heirlooms vs. Hybrids</a>

QUEST | September 12, 2011

Tomatoes: Heirlooms vs. Hybrids

Heirloom tomatoes at a farmers’ market in San Francisco. Photo: advencap. It is high season for tomatoes right now. Your local farmers’ market probably has a whole color spectrum of heirloom tomatoes, from red to green and purple, deepening to almost black. Heirloom tomatoes are ...

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<a href= target=_blank >Carlo Petrini, Slow Food Founder, Kicks Off New UCB Food Politics Class</a>

QUEST | September 1, 2011

Carlo Petrini, Slow Food Founder, Kicks Off New UCB Food Politics Class

Carlo Petrini, Slow Food founder/president and Corby Kummer, food writer/interpreter Twenty years ago Carlo Petrini, founded Slow Food in an effort to resist McDonalds efforts to erect the Golden Arches in one of the most historical areas of Rome. Since then Petrini's work has spawned an international movement aimed ...

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<a href= target=_blank >Prince Charles Delivers Landmark Speech, Says Sustainable Farming Can Feed The World</a>

QUEST | May 13, 2011

Prince Charles Delivers Landmark Speech, Says Sustainable Farming Can Feed The World

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<a href= target=_blank >A Food, Forest and Education Center by the Freeway</a>

QUEST | November 10, 2010

A Food, Forest and Education Center by the Freeway

Hayes Valley Farm blooms in an abandoned concrete space; it is a 2.2 acre non-profit community run farm and urban agriculture education and research project. I live in Hayes Valley and there has been a transformation a few blocks down from where I live. The square surrounded by the streets ...

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<a href= target=_blank >Back to School for Sardines</a>

QUEST | September 13, 2010

Back to School for Sardines

Pacific sardines at the Monterey Bay Aquarium. Photo: Adventures in Librarianship. <!-- @font-face { font-family: "Times"; }@font-face { font-family: "Cambria"; }@font-face { font-family: "TimesNewRomanPS-BoldMT"; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: "Times New Roman"; }p { margin: 0in ...

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<a href= target=_blank >Reporter's Notes: Power Up With Leftovers</a>

QUEST | January 8, 2010

Reporter's Notes: Power Up With Leftovers

Transforming food waste into energy could be a good investment, both environmentally and economically. When I first considered reporting on a food scraps to energy program I wasn't really thinking of the smells I would encounter. Granted it's not nearly as bad as raw sewage, but 25 tons of decomposing ...

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<a href= target=_blank >The Sweet Science of Chocolate</a>

QUEST | June 16, 2009

The Sweet Science of Chocolate

Chocolate: It's been revered for millennia by cultures throughout the world. But while it's easy to appreciate all of its delicious forms, creating this confection is a complex culinary feat. Local chocolate makers explain the elaborate engineering and chemistry behind this tasty treat. And learn why it's actually good for ...

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<a href= target=_blank >Seed banking: saving both agri- and -culture</a>

QUEST | March 13, 2008

Seed banking: saving both agri- and -culture

It's more than the genes that feed us. Some have dubbed it the "doomsday vault"; others, taking a more positive tone, call it a repository of biodiversity. However you look at it, the Global Seed Vault is a fortress. Buried under almost 500 feet of Arctic permafrost, secured ...

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