Food and Wine
Sample our tasty coverage of local food and wine stories.
Are the benefits of genetically engineered foods worth the risks? This half-hour QUEST Northern California special explores the pros and cons of genetically engineered crops, and what the future holds for research and regulations.
Salty groundwater is ruining almond crops in the Central Valley, and scientists expect sea level rise to worsen the problem. This video is part of the Heat and Harvest series, co-produced by KQED and the Center for Investigative Reporting.
You’ve probably heard of the wines that made Napa and Sonoma famous, like Cabernet Sauvignon or Chardonnay. But what about Negroamaro or Nero d’Avola? They’re wine grapes that are well-adapted to hotter temperatures — the kind of conditions that California may be facing as the climate continues to warm.
Chocolate scientists study everything from the disease resistance of cacao trees to the health benefits of the finished product. But they shy away from one critical question: which chocolate tastes best?
As you fill your grocery cart with food for Thanksgiving, pause for a minute and think about where that food came from. I don’t mean is it local or organic or hormone/pesticide /gluten-free—I mean is it Old World or New World? On what continent did that food evolve?
Celebrate the prohibition era with a sneak preview of Ken Burns new documentary and wine tasting at Cal Academy's NightLife.
With the passing of Obama’s Patient Protection Act and Affordable Care Act, insurance and government agencies can no longer neglect individuals with preventable, diet-related chronic diseases.
How does San Francisco’s 600 tons of compostable waste become a nutrient-rich material that improves the quality of our local wines? Agronomist Bob Shaffer, Northern California’s “compost guy,” takes QUEST into the composting process.
Carlo Petrini's work has spawned an international movement aimed at overhauling global food systems that he says are unhealthy and way out of balance.
Once an exotic product associated with royalty and overfishing, caviar is now being farmed sustainably right here in California.
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.
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.
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.
Americans throw away a staggering 31 million tons of food each year. As those scraps decompose they create methane – a powerful greenhouse gas – that could be harnessed to light our homes one day. As Tara Siler reports, a wastewater treatment plant in the Bay Area is leading the way.