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.
16:52
What Are The Risks Of Drinking Raw Milk?
As public figures promote raw milk, and sales increase, experts warn about the risks from pathogens like salmonella and avian flu.
17:05
How Can Iowa’s Agriculture Adapt To Climate Threats?
From drought-resistant crops to making sure farmers of color thrive, here’s how experts in Iowa are looking at the future of agriculture.
16:48
Fine-Tuning Grapes For Iowa’s Wine Industry
Scientists are breeding wine grapes that will grow in Iowa’s climate in hopes of expanding the state’s wine industry.
6:11
Fighting Banana Blight In A North Carolina Greenhouse
America’s most-consumed fruit is at risk from a fungal disease. Researchers in North Carolina are on a mission to save Cavendish bananas.