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    Do you ever wonder about the science behind your food? We do, too.

    Our group of writers serves up juicy topics like genetic engineering, gut bacteria and the chemical reactions that occur during cooking.

    Together, we’ll peer inside factory farms, dark jungles, cafeterias, laboratories and those trendy molecular gastronomy spots. Grab a bite, and sit down at the table to learn why Food Matters.

    Food Matters Crew:

    Julianne Wyrick, Kathleen Raven, Kevin Bonham, Layla Eplett, Pamela Ronald, Patrick Mustain and See Arr Oh
  • Metamorphosis: Changing Perceptions and Approaches Surrounding Entomophagy

    Photo by Chris Tonnesen for Nordic Food Lab

    Entomophagy, the practice of eating insects, has been advocated for reasons ranging from their potential role in food security to their nutritional and environmental benefits. The always innovative Nordic Food Lab thinks our taste buds may benefit from them, too. “I would say from the point of view of taste, there’s no good reason why [...]

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    Get Beer Off Oil – A visit with Hermit Thrush Brewery [Happy Hour #4]

    Avery Schwenk, vice president and Brewer at Hermit Thrush, a new craft brewery in Brattleboro, VT

    Craft beer is a glorious thing. In 2013, over 15 million barrels (that’s over $14 billion worth) of craft beer were sold in the US, and new breweries are popping up all over the place. And there are a plethora of choices, with an almost endless array of flavors (as evidence, last weekend I had [...]

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    Tooling up: how data could help fight food-borne illness


    Vegetable farmers across Europe were affected during the summer of 2011 when a foodborne illness outbreak caused widespread concern about the safety of salad ingredients grown in Europe. Russia even banned the import of all fresh vegetables from the European Union. Sprouts were declared the culprit around 21 days after the beginning of the outbreak [...]

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    Food fears: A social issue?


    From high-fructose corn syrup to lean finely textured beef, health or safety concerns about specific food ingredients can capture the public’s attention and have the potential to significantly impact the food industry. While some food fears are backed by scientific evidence, a recent study by Cornell University researchers suggests food fears may also have a [...]

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    Forbidden Fruit: What’s Up With Durian?!


    Banned from some fancy hotels, offensive to many–durian just might be the Ozzy Osbourne of the fruit world. Grown primarily throughout southeast Asia, it’s said to be the king of fruits. Even amongst those well versed in extreme cuisines, durian often has polarizing reactions. No stranger to eating exotic foods, here’s Andrew Zimmern’s reaction upon [...]

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    Resistance from the Rear – Hospital Effluent and the Growing Antibiotic Crisis

    Not the actual sewer pipe in this story. Click for source.

    If you ever worry that you’re a bit too optimistic about the future, try reading Maryn McKenna’s posts about the growing threat of antibiotic resistance. The primary tools we’ve had to combat microbial disease for the past century are failing, and it’s largely our own fault. Antibiotic resistance genes (or ARGs) are spreading fast, and [...]

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    A detailed look at the microbes that grow on cheese


    My new lab’s paper is out! I had nothing to do with this work (it was submitted just before I joined), but it’s an incredibly exciting study investigating the diverse microbial communities that grow on cheese rinds. Understanding these communities is not just important for cheese itself, but the study also demonstrated that these microbial [...]

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    Move Over, Kale, The New Super Vegetable Comes From The Sea. [VIDEO]


    Eat Kelp. It’s chock-full of nutrients, it mitigates climate change by sequestering carbon, improves oceans by soaking up excess nitrogen and phosphorus, and has potential as a valuable fertilizer and biofuel. It’s also delicious. Bren Smith,  owner of Connecticut-based Thimble Island Oyster Company, and director of the organization Greenwave started growing kelp and shellfish as a [...]

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    Fast Pace–Does Observing Ramadan Affect Athletic Performance?


    Two significant religious events (although one has yet to officially be declared one) commenced over the past weekend–in addition to the second round of the World Cup starting, Ramadan, the Islamic holy month observed by fasting, also began. This is the first time the two have coincided since 1986, though other major sporting events have [...]

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    Large portion sizes: bad for business?

    Woman Eating Large Slice Of Pizza

    I’m not a big fan of milkshakes. But after a dental operation a few years ago, I decided to try one again. Not too bad, I remember thinking as I sipped the cool, chocolaty concoction. Unfortunately, a bad reaction to my pain medication later that evening meant the milkshake became associated with less than pleasant [...]

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