Entries by Grant Alkin

Sandor Katz

Sandor Katz, a self-proclaimed fermentation revivalist, became hooked on fermentation with his first homemade batch of sauerkraut, earning him the nickname “Sandorkraut”. As an AIDS survivor, he considers fermented foods an important part of his health and well-being. His 2003 book, Wild Fermentation, was lauded by Newsweek as the “fermentation bible”, and his 2012 book, The Art of Fermentation, received a James […]

Titanium Dioxide in Food

Video & guest post by Carolyn Meyers & Edgar Rodriguez Titanium dioxide isn’t something we usually request as a donut topping from the local bakery. However, most of the sweets we eat on a daily basis contain this chemical. What is titanium dioxide? Titanium dioxide has a solid tetragonal crystalline structure and is derived from […]

Space Meals & Mushroom Batteries

Ever wondered about the foods that get sent into space? This nifty infographic covers everything from space food history, preservation, packaging and labeling, and fun facts such as why wine can’t go into space and “vomit comet”. Back on Earth, researchers at UC Riverside Bourns College of Engineering used portabello mushrooms to create a new […]

Latte Science

About the author: Elsbeth Sites received her B.S. in Biology at UCLA. Her addiction to the Food Network has developed into a love of learning about the science behind food. Read more by Elsbeth Sites

Inside the Experimental Cuisine Collective

  Launched in 2007, the Experimental Cuisine Collective (ECC) has proven itself as an invaluable resource for those interested in learning about the scientific principles behind food. Founded by Drs. Kent Kirshenbaum and Amy Bentley of New York University in collaboration with Chef Will Goldfarb of WillPowder, the ECC hosts workshops approximately five times per […]

Daily Tea & 2016 Superfoods

A cup of tea a day keeps cardiovascular disease away–or rather, lowers your risk for it, according to a recent study by medical doctors in China. If tea isn’t your thing, dietitian Ellie Krieger suggests five foods for a healthier diet, one of which is matcha, a type of Japanese green tea, by the way.

Paul Thompson

Dr. Paul Thompson, a PhD in philosophy, is a professor at Michigan State University and the W. K. Kellogg Chair in Agricultural, Food and Community Ethics. He has served on many national and international committees on agricultural biotechnology and is the author of From Field to Fork: Food Ethics for Everyone, among many other books […]

ISSpresso & Outredgeous

Italy’s favorite coffee, Lavazza, and Italian aerospace firm, Argotec, came together to manufacture an espresso machine suitable for space flight; astronauts can finally enjoy decent coffee while in orbit. Also now available in space? Fresh red romaine lettuce, dubbed “Outredgeous”, grown and consumed in space, and apparently tastes kind of like arugula.