The Science of Sustainability

Animal Chefs

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Ever wonder how to make krill shakes, squid tacos or fishy sausages to tempt the taste buds of a 400-pound mola mola? The chefs at the Monterey Bay Aquarium prepare such meals daily to feed thousands of species, from otters to octopuses to sharks. Find out what it takes to come up with nutritious and tasty meals for diners with wild appetites.

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Category: Biology, Environment, Health, Television

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Sheraz Sadiq

About the Author ()

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.