by Swaroopini Ramachandran | Jan 31, 2019 | Food Science
How safe is insect-based? Last week I talked about all about insect food. About how they are coming back to the mainstream, different cultural practices and the need to remove fear to improve its acceptance. For the sake of an argument, let us talk about why many...
by Kimberly Schaub | Jan 26, 2019 | Podcast
Shannon Theobald just founded the Biotech + Food = Future Working Group which focuses on the future outlook for food, and I am connected to Shannon through a fellow developer in the Research Chefs Association. Though she isn’t a research scientist herself, she...
by Swaroopini Ramachandran | Jan 15, 2019 | Food Science
Let me draw you a pretty summer afternoon. You are in a park with your picnic basket, kids running around, and your dog is lazily snoozing next to you after he was a good boy and fetched all the balls you threw. You are snacking on some toasted crickets and reading...
by Kimberly Schaub | Jan 12, 2019 | Podcast
Research Chefs Association first president and “culinology” term coiner Chef Winston Riley joined us on the podcast today. I met him in Puerto Rico when then president Catherine Proper asked him to share some history of the word culinology and the stories...
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