How a Fish Might Grow Your Next Salad | Decoder

This is a seed. It doesn’t look like much right now, but if you … put it in the ground, give it some water, fight off invaders, and wait a little while… After a few weeks with a little luck, you might end up with a head of lettuce. That’s a lot of work for […]

Bringing the community together, one dish at a time.

My name is Chris Aerni. My wife and I came to Canada in 1997, originally from Switzerland. We settled in St. Andrews by-the-Sea in the year 2001 and are operating the Rossmount Inn since then. The Rossmount Inn had a history. It was originally built in 1889. It was always a place known where people […]

2015 WA’s Signature Dish winner Jerolina Rankin | Department of Agriculture and Food WA

So Jerolina you won the big competition yes how did that feel and what’s changed since you won it. It was amazing, I think what change, it opens many opportunities that I wouldn’t think it’s possible before I’m having to be able to network with other chefs out there and be involved in events like […]

Forests Vs Food (Adam – DPhil Geography & Environment)

My name is Adam Formica, and I study at the school of geography and environment, and I work on environmental conservation. So about 70% of the Earth’s ice-free land right now is agriculture, about 1/4 of our emissions, human emissions come from agriculture, forestry, and other land uses, and we know we’re gonna have to […]

Mushroom farmers forage, clone and cook/UNC-TV Science

– If your only experience of mushrooms has been this situation, then that might explain why you think you don’t like mushrooms. Most people can’t digest raw mushrooms easily because they’re built from chitin, the same compound that lobster shells are made out of. I’m not trying to dump on button mushrooms, but there are […]

Cooking With Science – Fermentation and Taste

“Oh look”, I hear you say to yourself, “it’s a chubby guy with various tattoos and a big, stupid, hipstery beard. This is some kind of food show, isn’t it?” Well, you’re only half right. Because this is also a science show. I’m Kevin Glidden from the Tasmanian Institute of Agriculture and this is Cooking […]

Untangling nature’s food webs

Professor Jane Memmott, University of Bristol One of the fascinating things about food webs is you do see the same patterns come up again and again. So for example, if I had a parasitoid network from my back garden, it wouldn’t look that different to a parasitoid network that we collect from the tops of […]

Food: Eating, drinking, and cooking (Earthlings 101, Episode 9)

Greetings, fellow aliens! Today we will talk about one of the earthlings’ favourite things: Food. Like many organisms, earthlings need various chemicals to sustain their metabolism. These chemicals are taken in three ways: Breathing, drinking and eating. Breathing means aspirating oxygen and exhaling carbon dioxide, which is heavier than oxygen. So, earthlings loose constantly weight […]

Future of Food: Farming in the age of climate change

I’ve kind of accepted my fate, in a way, of being, sort of, the guy that’s alarmed about this before everybody else is. “One slice of New York cheesecake.” Why is it, in so many of the sci-fi movies, “Breakfast of champions.” food of the future comes out of a gadget? “Hydrate level four, please.” […]