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.
Book Club: ‘Lost Feast’
Dig in with food expert Lenore Newman about the dishes we’ve loved to death and what that means for the future of food.
8:17
Mapping Sourdough Microbes From Around The World
Scientists collected 500 sourdough starters from around the world to map their microbes.
17:26
How Soil Could Save The Planet
A new farming technique could make soils, and their microbes, better at capturing carbon.
The Cookie Chemistry Challenge
Can you create the most crowd-pleasing cookie? Let kitchen chemistry help you explore how ingredients, timing, and temperature affect your cookie’s crumble.
17:27
What Is The Future Of Meat?
These scientists are devoting their careers to a future where meat comes from plants, or even cells grown in a lab.
17:19
Koji: The Mold You Want In Your Kitchen
The fluffy white mold has transformed food for centuries—and it’s a perfect tool for culinary experimentation.