12:28
Michigan-Based Team To Resuscitate Shipwrecked Rye Seeds
Divers have recovered seeds of a long-lost rye variety from a 146-year-old shipwreck in Lake Huron. Scientists hope to bring it back to life.
10:31
A Horn Of Potato Plenty
Just in time for Thanksgiving, a potato researcher explains potato varieties, potato nutrition, and some tubular tuber facts.
6:55
Adding Marbling To Fake Meat For That Extra-Realistic Bite
Irregular, fatty marbling gives meat a unique texture. Recreating that in plant-based products isn’t easy.
17:30
Chef Jack Bishop Breaks Down ‘The Science of Good Cooking’
In an interview from 2012, Jack Bishop from America’s Test Kitchen explains how science can sharpen your cooking skills.
12:15
Chickens Have Friendships, Memories, And Reputations
Author and naturalist Sy Montgomery discusses chicken intelligence and her experience raising a flock in New Hampshire.
4:16
Scientists Push For A Lesser-Known Grain Called Kernza
Originally from Central Asia, Kernza doesn’t need to be replanted every year, unlike crops such as corn and soybeans.
Artists And Chefs Are Putting Ecological Crises On The Menu
Projects like “last suppers” with climate-threatened ingredients and picnics with AI-assisted recipes contemplate our food futures.
12:15
These Artists Serve Up Environmental Crises Through Food
May we interest you in a smog-infused cookie? The Center for Genomic Gastronomy is making foods that capture environmental crises.
17:00
Why Eels Are So Mysterious—And In Demand
In her new book, Ellen Ruppel Shell covers the natural history of eels and the crime ring that has sprung up from illegally trafficking them.
How A Hunger For Eels Sparked A Bustling Black Market
The book “Slippery Beast” traces how the explosion in demand for eel led to overfishing, poaching, and black market activity.