Tonle Sap Lake in the heart of Cambodia is the largest freshwater lake in Southeast Asia. The fish from these waters feed millions across Southeast Asia–or at least, used to. A combination of development, drought, and climate change has devastated the lake, threatening the livelihood of those who depend on this body of water. Climate … Continue reading
In northwestern Washington State in late August, the pen of an enormous salmon farm off Cypress Island collapsed. Over three hundred thousand Atlantic salmon, non-native to the northwestern Pacific coast, were at risk of escaping, and tens of thousands of the fish had already ended up into Puget Sound. Such in-ocean fish farms pose risks … Continue reading
Paul Greenberg, fisherman and New York Times bestselling author, wanted to know the impact of eating fish on human health and marine environments. To find out, he spent a year eating fish everyday and traveling the world to learn about fish farming. His year is documented in Fish on my Plate, where he discusses the pros … Continue reading
Dining out or shopping in a grocery store are seemingly straightforward: as the consumer, you make your selection and exchange money for goods. These interactions are based on an implicit trust that you get what you paid for. However, in recent years consumers have begun to demand more transparency with reports of mislabeled seafood at … Continue reading
In 50 years, the human population will reach 8.6 billion, which means we’d need land “roughly the size of Brazil” just for growing crops to sustain the human population. Rather than expanding out, some are suggesting we grow upwards, via vertical farming. Out in the oceans, fish farms sometimes have fishbreaks, when farmed salmon, cod, and trout … Continue reading
At our 2014 Science of Sushi event, Dr. Ole Mouritsen and Chef Morihiro Onodera illuminated the science underlying some of our favorite components of sushi. In case you still haven’t had your fill, here are 10 scientific facts related to sushi: Continue reading
The Science of Sushi Featuring Dr. Ole Mouritsen and Morihiro Onodera April 23, 2014 To kick off our 2014 public lecture series, Dr. Ole Mouritsen joined Chef Morihiro Onodera to satisfy our craving for sushi-related science. The duo explained everything from sushi’s early history to the starchy science of sushi rice. Watch the entire lecture … Continue reading
Whether or not you like eating sashimi, such a fine specimen of fish is undeniably an incredibly beautiful food. The subtle flavors, delicate texture and vivid colors make sushi and sashimi such a unique eating experience. To whet your appetite for The Science of Sushi at UCLA, here are some bits of sashimi science we … Continue reading
scienceandfooducla 