by Anna Goddard Do you ever hear your parents talking about how bad Brussels sprouts used to taste? They remember […]
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Superfoods or Super-marketing?
by Nicole Gadda Weight loss, cancer cures, acne remedies, sickness antidotes, toxin cleanses – “superfoods” are touted as miracle products […]
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Genetically Modified Organism
(noun. /jeh-NET-icklee mAWd-if-eyed ORGan-ism/) by Mikayla Feldbauer What does it mean? A genetically modified organism (GMO) is any organism whose […]
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Pineapples and Proteases
by Amanda Linke The first time I saw a picture of a pineapple plant growing a fruit I thought the […]
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More Than “Meats” the Eye: The Rise of Cultivated Protein
By Hannah Wiedner Take a close look at the burger patties below. One of them was created through conventional agriculture […]
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Calorie
(noun. /KAL-or-ee/) by Mariah Jones What does it mean? A calorie is a unit of energy. One calorie is the […]
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Mouthwatering Munchables: The Maillard Reaction
by Siena Mantooth Crispy french fries, toasted brioche rolls, seared steak – what makes all these foods taste incredible? The […]
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One Plant to Rule Them All
by Taylor Tibbs As you listlessly push your grocery cart through the store’s produce section, careful not to stand too […]
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Alkaline diet, yay or nay?
by Mariah Jones In a world of having access to information at our fingertips we can become easily influenced. There […]
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It’s All Gouda: The Science of Making Cheese
by Margaret Dedloff We eat cheese as a snack, we put it on our pasta and our pizza, we even […]
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Why are Blueberries Blue?
by Taylor Tibbs Versión en Español I can think back to the hot summers of my childhood bickering with my […]
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The Science Behind Food Poisoning
by Megan Frederick Foodborne illness, more commonly referred to as food poisoning, is both dangerous and uncomfortable. Mild cases of […]
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The Science Behind Kombucha
By Riya Gohil One COVID/quarantine hobby I’ve picked up over the course of the last year has been brewing kombucha. […]
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Why Do Onions Make Us Cry?
By Devina Thiono Onions are some of the most useful and tasty ingredients a chef can use. When you cut […]
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The Flavor of Water
By Devina Thiono When you go to a different place, you may notice that the water tastes different than what […]
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How to be a Pro with Your Protein Intake
By Alec Chaves Whether you’re the star of the football team, a long distance runner, or just like to work […]
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Let’s Get This Bread
By Jenna Beam If you’ve been on social media lately, you might have noticed that a lot of people are […]
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The Real Risk of California’s Cancer Label on Coffee
By Christina Marvin Humans have been drinking the modern form of coffee since as early as the 13th century. It […]
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The Secret Behind How We Choose Our Food
By Yitong Li When it comes to food choice, it’s almost an instinctual question: sometimes I want some chicken and […]
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One potato, Two potatoes, Three potatoes, Four!
By Kelsey Gray As the days get longer, the air gets warmer, and the sun shines brighter, we may begin […]
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