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.
17:04
An Expert Vegetable Breeder On Innovating Crops For The Future
As the climate changes, we need vegetables resilient to drought, pests, and heat. An expert explains how to breed plants for harsh conditions.
17:25
From Farm To Fridge: The Science And History Of Refrigeration
In her book ‘Frostbite,’ Nicola Twilley examines how refrigeration changed the world and spoiled us—and our food.
Stepping Inside The Global Cold Chain
Author Nicola Twilley ventures into the often-overlooked—but rapidly expanding—global network of food refrigeration.