Lindsey Hoshaw is a coordinating producer for KQED QUEST and a culinary aficionado. She passed the Court of Master Sommeliers introductory exam and wrote her first wine article about boutique Argentine Malbec while living in Buenos Aires. Before joining KQED she collected honeycomb as a beekeeper at Sunset magazine and authored a vegetarian food blog.
Lindsey Hoshaw's Latest Posts
World demand for seafood is rising, but many of the world’s oceans are already overfished. Now scientists are creating vegetarian diets for species like trout, which may lessen the strain on over-fished oceans.
World demand for seafood is rising, but many of the world’s oceans are already overfished. Now scientists are creating vegetarian diets for species like trout, which may lessen the strain on over-fished oceans. Read more in the original article, The Key to Sustainable Fish Farming? Vegetarian Fish. (click on the image below for the […]
The next “big one” is never out of mind for San Francisco residents who may have a new place to gather if one landscape architecture firm has its way.
Journalist Alan Weisman's latest book, Countdown, explores how we can sustainably manage a population of seven billion people.
As “canaries in the coal mine” for a changing environment, a select group of African frogs may help scientists protect endangered frog species far and wide.
Construction crews are starting work on the largest dam removal project in California history.
A United Nations expert recalls the exact moment she first witnessed the impact of climate change–and sees a concerted global effort as the only way to turn down the heat.
Lighter than an SUV and covered with more than 12,000 solar cells, Solar Impulse, the world's first solar plane that can fly day and night without recharging, launched from Moffet Field this morning in a cross country voyage.