The Science of Sustainability

Chemistry

Chemistry By Smell

Chemistry By Smell

The idea behind Lighthouse for the Blind's chemistry summer camp was to show that chemistry isn’t just a visual science.

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The Science & Art of Cheese

The Science & Art of Cheese

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.

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Web Extra: The Terroir of Cheese

Web Extra: The Terroir of Cheese

Watch this QUEST web extra to learn how "terroir" – or the characteristics of a specific region such as its climate, soil and topography – indelibly influences the production of award-winning, artisan cheese.

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Sea Foam Lathers Up the Ocean

Sea Foam Lathers Up the Ocean

Sometimes, the wind and the waves whip the ocean into a lather. And that word—lather—is a pretty accurate description of sea foam.

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Science on the SPOT: Secrets of Sourdough

Science on the SPOT: Secrets of Sourdough

Learn more about the history of Morrell's Bread and check out a slideshow of Eduardo Morrell's typical 16-hour workday.

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Science on the SPOT: Secrets of Sourdough

Science on the SPOT: Secrets of Sourdough

What is true sourdough bread? It's more than just the tangy flavor. Science on the SPOT visits with Maria Marco of UC Davis and baker Eduardo Morrell to learn more about the secret science of sourdough.

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How Do You Decaffeinate Tea?

How Do You Decaffeinate Tea?

Ever wonder how tea is decaffeinated?

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Arsenic-Eating Bacteria Expands Definition of Life

Arsenic-Eating Bacteria Expands Definition of Life

A Bay Area biochemist has found a new strain of bacteria living in the briny shores of Mono Lake that can not only eat arsenic, a substance highly toxic to most organisms, but thrive on it.

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A Superfoods-laden Thanksgiving

A Superfoods-laden Thanksgiving

Four prominent Thanksgiving food items could be considered 'superfoods.' Are these on your table?

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A National Expo of Science

A National Expo of Science

This past weekend, I was on the National Mall in Washington, D.C. with a notebook and a very good pair of walking shoes. I spent the weekend exploring the inaugural expo of the USA Science and Engineering Festival.

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Scientists Work on New Artificial Kidney

Scientists Work on New Artificial Kidney

A UCSF scientists is leading a team of nearly forty scientists across the nation to develop the world’s first artificial implantable kidney.

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Producer's Notes: Color By Nano – The Art of Kate Nichols

Producer's Notes: Color By Nano – The Art of Kate Nichols

Artist Kate Nichols synthesizes silver nanoparticles and incorporates them into her unique and colorful macroscale pieces.

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Science on the SPOT: Color By Nano – The Art of Kate Nichols

Science on the SPOT: Color By Nano – The Art of Kate Nichols

Artist Kate Nichols longed to paint with the iridescent colors of butterfly wings, but no such pigments existed. So she became the first artist-in-residence at Lawrence Berkeley National Laboratory to synthesize nanoparticles and incorporate them into her artwork.

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QUEST Quiz: The Sun

QUEST Quiz: The Sun

Test your knowledge about this mysterious, awesome and most vital of stars.

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Journey Into The Sun

Journey Into The Sun

Scientists at Stanford University and Lockheed Martin are playing pivotal roles in a nearly billion-dollar NASA mission to explore the sun. A spacecraft launched in early 2010 is obtaining IMAX-like images of the sun every second of the day, generating more data than any NASA mission in history.

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Web Extra: Music of the Sun

Web Extra: Music of the Sun

In this QUEST web extra, Stanford University astrophysicist Todd Hoeksema explains how solar sound waves are a vital ingredient to the science of helioseismology, in which the interior properties of the sun are probed by analyzing and tracking the surface sound waves that bounce into and out of the Sun.

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Producer's Notes: Journey Into The Sun

Producer's Notes: Journey Into The Sun

Astrophysicists who track space weather today are at a stage Earth weather forecasters were roughly three decades ago. This is about to change.

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Science of Taste

Science of Taste

Did you know that about 95 percent of what we think is taste is actually smell? Or that the way we perceive flavor comes from a complex relationship between our senses, emotions and memories? As scientists decode how our taste and olfactory receptors work, top California chefs are taking that knowledge and creating alchemy in the kitchen.

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Producer's Notes: The Science Of Taste

Producer's Notes: The Science Of Taste

I love producing QUEST stories because there's so much I learn in the process. Who knew that 95 percent of what we think is taste is actually smell?

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Web Extra: City Egg, Country Egg

Web Extra: City Egg, Country Egg

Is there a difference in taste between eggs gathered right from the farm and ones bought at the supermarket? Sebastian Nava, Research Assistant at the Culinary Institute of America, Greystone, presents his ongoing study of store-bought eggs and their country cousins.

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