Tri-Color Potato Salad
“There’s so much great food yet to discover that we can grow, so I just love discovering new varieties, crops, things that our customers and myself have never tried before.” – Alex Weiser, 2013 Science & Food course
About Grant Alkin
This author has not written his bio yet.
But we are proud to say that Grant Alkin contributed 272 entries already.
Entries by Grant Alkin
Pi & Pies
/in What We're Reading/by Grant AlkinTomorrow is Pi Day, so here are a few fun videos to help you celebrate the most mathematically mouthwatering day of the year. Happy Pi(e) Day!
Science & Food UCLA 2014 Public Lecture Series
/in Public Lectures/by Grant AlkinThe 2014 UCLA Science & Food public lecture series is here! General admission tickets are available for $25 from the UCLA Central Ticket Office (CTO) . Tickets can be purchased from the UCLA CTO over the phone or in person and will not include additional fees or surcharges. The UCLA CTO is located on-campus and […]
Fancy Chocolate Treats
/in DIY Kitchen Science/by Grant AlkinChocolate-covered strawberries have an innate beauty in their simplicity, making this snack both sweet and decadent. But this gourmet treat does not have to be expensive nor only savored at special events. Although it’s not quite as simple as dipping strawberries into soupy chocolate sauce, you can easily make chocolate-covered strawberries in your very own […]
Chocoholic Parasites & Sweet, Chocolately Science
/in What We're Reading/by Grant AlkinEd Yong investigates the parasitic threat to Ghana’s cocoa trees, while SciShow lays down some tasty scientific facts about chocolate.
Chocolate
/in Flavor of the Month/by Grant AlkinThere are few things sweeter in life than chocolate, which is probably why it’s one of the most popular flavors in the world. We can thank the cacao trees (Theobroma cacao) for this gift, which are only grown within a region known as the Cocoa Belt, 10° to 20° north and south of the equator […]
Why Are Root Vegetables Sweeter in Cold Weather?
/in Course Lectures/by Grant AlkinLocal grower Alex Weiser stopped by the 2013 Science & Food course discuss all things potatoes and parsnips. We heard all about Weiser’s experimental plant varieties (Laker Baker, anyone?) and even learned why parsnips always taste just a little bit better in the winter. Check out the highlights: About the author: Vince C Reyes earned […]
Space Veggies & Bland Tomatoes
/in What We're Reading/by Grant AlkinAstronauts grow veggies in space, while Earth-bound scientists uncover a genetic clue that could lead to tastier tomatoes.
Alex Weiser
/in Profiles/by Grant AlkinAlex Weiser of Weiser Family Farms is a grower of specialty fruits and vegetables in Kern and San Bernardino counties. You can find Alex and his produce at farmers’ markets across Southern California. What hooked you on farming? Father and mother The coolest example of science in your produce? The creation of it from seed! […]
A Matter of Taste: Full-Fat Versus Reduced-Fat Cheese
/in Science & Food/by Grant AlkinGiven the popularity of cheese and the seeming ubiquitous goal towards eating less fat, it is no surprise that reduced- and low-fat cheeses have great market potential. Though as many cheese companies have discovered, reducing the amount of fat for the sake of fewer calories sacrifices that rich, bold, creamy flavor of cheese. Fat is […]