Sheraz Sadiq is an Emmy Award-winning producer at San Francisco PBS affiliate KQED. In 2012, he received the AAAS Kavli Science Journalism award for a story he produced about the seismic retrofit of the Hetch Hetchy water delivery system which serves the San Francisco Bay Area. In addition to producing television content for KQED Science, he has also created online features and written news articles on scientific subjects ranging from astronomy to synthetic biology.
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Learn about Proposition One, which would issue billions in bonds for water projects.
Although auto makers have spent decades and billions of dollars to develop hydrogen fuel cell cars, only a few hundred of them are on the nation's roads. With new refueling stations in development and new models recently unveiled, are these zero-emission vehicles finally ready to roll?
Forty percent of the food produced in the U.S. goes uneaten. From "farm to fork", there are many reasons for food waste, including consumer demand for perfect produce and confusion over expiration dates printed on packaged foods. This massive waste occurs as one in six Americans struggles with hunger every day, even in affluent regions such as Silicon Valley.
UC Berkeley's University Herbarium boasts one of the largest and oldest collections of seaweed in the United States. Herbarium curator Kathy Ann Miller is leading a massive project to preserve digitally nearly 80,000 specimens of west coast seaweed.
At the Lawrence Berkeley National Laboratory, scientists are using a cutting-edge microscope, the first of its kind in the world, to image whole cells in 3-D with the penetrating power of x-rays. The new images generated by the microscope are offering a deeper, more precise understanding of cellular structures and how they change with diseases.
Astronomers Discover an 'Odd Couple' of Planets, Dementia Protein and Traumas Linked: KQED Science News Roundup
Here's today's roundup of science, nature and environment news from the Bay Area and beyond. Astronomers discover an 'odd couple' of planetsThe Kepler spacecraft has detected a pair of extrasolar planets with orbits so close that at times the larger planet looms more than twice the size of the full moon in the second planet's […]
Off California's coastline, thousands of feet below the deep blue ocean where the sun's rays don't reach, teems a diverse community of deep sea corals. Armed with unmanned submarines equipped with robotic arms, sensors and HD cameras, scientists are exploring this treasure trove of corals and the rich marine life living among them.
"Insects do not taste like chicken," said Daniella Martin, a charismatic advocate of eating low – make that really low – on the food chain. Through public lectures, cooking demonstrations and her 'Girl Meets Bug' website, Martin preaches the gospel of why, in her opinion, more people should munch on mealworms, crunch a cricket or feast on plump bee larvae.
The San Francisco Public Utilities Commission is hard at work on a $4.6 billion, decade-long construction project to overhaul the Hetch Hetchy water system, which delivers water from the Hetch Hetchy reservoir in Yosemite National Park and five local reservoirs to 2.5 million residents in the Bay Area.
In California, more renewable energy comes from geothermal energy than solar and wind, combined. Today, a new technology known as Enhanced Geothermal Systems has the potential to extract even more heat and consequently energy to power steam turbines, but it’s not without challenges.
Studying the effects of a concussion at its source, inside the brain, is no easy feat. Says Dr. Geoffrey Manley, Chief of Neurosurgery at San Francisco General Hospital, "What we’re dealing with is one of the most complicated injuries in the most complicated organ in the body."
Cheese. It comes in more than 2,000 varieties — hard, soft, fresh and aged – and it's been with us for thousands of years. Take a journey to Cowgirl Creamery in West Marin to learn how artisan cheese is made and how scientists are putting cheese under the microscope to gain new insights about this incredible, edible food.