Earth Day & Sustainable Diets

With Earth Day coming up on April 22nd, use this time to reflect on how the things we eat, and the choices we make surrounding what we eat, impact the planet. Continue reading →

Science & Food UCLA 2017 Public Lecture Series

The 2017 UCLA Science & Food public lecture series is here! FOOD WASTE: Solutions Informed by Science (and what to do with your leftovers) Tuesday, May 2nd 7:00 pm to 8:30 pm Freud Playhouse, Macgowan Hall World-renowned chef Massimo Bottura, UCLA professor Jenny Jay, Zero Waste Consultant and “Waste Warrior” Amy Hammes will participate in a … Continue reading →

Understanding the Carbon Footprints of What We Eat

Eat local. Avoid red meat. Beef is bad. The media is full of messages about food. Navigating the world of food choices can be challenging and overwhelming. Here is where some knowledge of food, and bit of science, can help. With science, we can identify the number of calories in a food item. We can … Continue reading →

Hot Cheetos & The Bug

Have you ever wondered what exactly made Hot Cheetos flamin’ and hot? The folks over at Wired can fill you in. Apparently, without these ingredients, the Cheetos would look like whitish worms. Our squeamishness over bugs may put some of us off Cheetos for awhile, but that mindset could also be preventing us from harvesting the sustainable … Continue reading →

Edible Insect Ingredients: Sustainable Protein

Fig. 1 – Breakdown of the major macromolecules in a cricket. Photo Credit: Lee Cadesky (C-fu Foods) A classic bolognese sauce: tomato, ground beef….and insects? Brothers Lee and Eli Cadesky, the COO and CEO behind C-fu Foods and One Hop Kitchen, are revolutionizing what it means to be a Bolognese sauce with the invention of … Continue reading →

Farm Towers & Fish Farms

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 →

Lee Cadesky

Lee Cadesky is the co-founder and COO of both C-fu Foods and One Hop Kitchen. Cadesky earned an M.S. in Food Engineering at Cornell University and later served as a lecturer for the university post-graduation. In 2015 he co-founded C-fu Foods where he leads research and development on “C-fu,” a tofu-like protein made out of insects. Cadesky … Continue reading →

Tylor Urias

Tylor Urias is the Executive Chef for Spencer’s for Steak and Chops at the Doubletree Hotel by Hilton in San Jose. He was raised throughout the United States and abroad in very rural farmlands which helped to grow his interest in ecology, agriculture and food very early on. He works with several organizations such as … Continue reading →

Andrea Crawford

Andrea Crawford got her start growing greens in the early 80’s for Chez Panisse. Today she operates Kenter Canyon Farms, selling mostly wholesale greens, including 20,000 pounds of oregano per year to Chipotle. She recently launched a bread line using wheat from her farm. The bread is baked, milled, and harvested using three varieties of … Continue reading →

Vertical Farming on the High Rise

Imagine getting your fresh produce directly off of a nearby building. This building would have multiple stories, with an intricate system that cultivates different plants on every level. This is an example of vertical farming, an idea proposed by Columbia University microbiology and Public Health professor Dickson Despommier, where food is continuously grown in tall … Continue reading →