While you may think the most dangerous thing you can do during the holidays is talk politics with your uncle, starting a kitchen fire is a more realistic threat to your safety. According to the United States Fire Administration (USFA), the number of structure fires double on Thanksgiving, causing on average $28 million in … Continue reading
Author Archives: Friends of John
The Keys to Cheese: Does This Cheese Melt?
Melted Cheese Frize [Photo Credit: Pittaya Sroilong] Whether you are making cheese fries, grilled cheese sandwiches, quesadillas, baked cheese bites, or homemade mac and cheese, choosing the right type of cheese can make or break these comfort foods. The key to all of these dishes is cheese that produces an even and homogenous melt. Cheeses … Continue reading
Lard Legacy: Does Your Diet Doom Your Child’s Health?
Now you can feel even more guilt about how that greasy cheeseburger might affect your future. A study by the National Institutes of Health suggests eating a high fat diet may also impact your child’s health1. Growing evidence links increased caloric and fat consumption to the rise in immune-mediated diseases, like arthritis, food allergies, and … Continue reading
Could Making Beer From Sewage Save Us From The Drought?
The historic drought in California and other U.S. states challenges us to rethink the way food production and consumption shapes our available water supply. To that end, one adventurous brewing club, The Oregon Brew Crew, collaborated with Oregon’s water utility, Clean Water Services, to brew beer from waste water. This comes as part of the … Continue reading
Bar Stools and Molecules: Buttery Nipple Science
You may think a buttery nipple is just a fun shot to buy a friend on his or her birthday, but it’s more complex than that. It’s got layers… specifically two. For those not familiar with the bar classic, the buttery nipple is composed of a layer of Irish cream sitting on top of butterscotch … Continue reading
Flavor without the Calories: Scientists Create a Digital Taste Simulator
Think of any task and chances are someone is developing a new mobile electronic device for it. Technologies exist that pay for your coffee, track your UV light exposure, and even drive your car, but can one also simulate flavor? With that question in mind, scientists led by Nimesha Ranasinghe at the National University of … Continue reading
Why Are Root Vegetables Sweeter in Cold Weather?
Local grower Alex Weiser stopped by the 2013 Science & Food course discuss all things potatoes and parsnips. We heard all about Weiser’s experimental plant varieties (Laker Baker, anyone?) and even learned why parsnips always taste just a little bit better in the winter. Check out the highlights: About the author: Vince C Reyes earned … Continue reading
Milk: From Breast to Cheese with Dan Drake
Veterinarian and goat cheese expert Dan Drake introduced UCLA students to the science of cheesemaking as part of our 2013 Science and Food course. Did you know that good cheese starts with healthy, happy goats? Check out the highlights: About the author: Vince C Reyes earned his Ph.D. in Civil Engineering at UCLA. Vince loves … Continue reading
The Molecules of Food and Nutrition
Nutrition specialist Dr. Dena Herman introduced UCLA students to the molecules of food and nutrition as part of our 2013 Science and Food course. We learned all about essential nutrients, were introduced to the exciting new world of phytonutrients, and even got to make smoothies! Check out the highlights: About the author: Vince C Reyes … Continue reading
Human Cheese
Have you ever been offered a fancy cheese that smelled more like a used gym sock than something edible? Odor artist Sissel Tolaas and researcher Christina Agapakis took this idea and ran with it, with their project Synthetic Aesthetics. The duo used bacteria isolated from human hands, feet, noses, and armpits to generate cheese! Many … Continue reading