11:15
A Bowl Full Of Pasta Engineering
Researchers created pasta that can fold itself like origami, making shapes like boxes and flowers.
5:55
How To Take A Bite Of The Brood X Cicada Swarm
Chef Bun Lai explains how to see this summer’s cicada swarm as a sustainable snack.
14:06
Ever Wonder Why Big Cereal Chunks Are Always On Top?
The science of the “brazil nut effect” has implications from drug manufacturing to avalanche planning.
17:11
Decolonizing And Diversifying The Future Of Food
The Science Friday Book Club explores what a sustainable culinary future might look like.
16:43
Can Woodchips Help The Gulf Of Mexico’s Dead Zone?
Crop scientists are tackling fertilizer runoff with woodchips, bacteria, and a trench.
Cook Up A Lost Feast With Our Science-y Online Cooking Class!
Join us on May 16 to create a lost feast celebrating some of the flavors featured in this spring’s SciFri’s Book Club pick.
15:50
SciFri Book Club Digs Into The Foods We’ve Loved To Death
SciFri Book Club reads “Lost Feast” and follows author Lenore Newman’s exploration of a long-lost Roman herb, the dodo bird, and more food mysteries.
16:25
Seaweed Might Help Cows Go Green
Cattle are one of the largest producers of methane. Could a change in their diet reduce their greenhouse gas emissions?
Preview: The Science Friday Book Club Reads ‘Lost Feast’
Lenore Newman explores the history (and extinction) of some food favorites in ‘Lost Feast.’ We’ll read it together this spring.
The Very First Leftovers Were Made From Mammoth Meat
From this spring’s SciFri Book Club pick, learn how early humans developed concepts like dry-aging to make mammoth meat tastier and last longer.