Genetically engineered salmon may get the green light. Scientists Michael Hansen of the Consumers Union and Gregory Jaffe of the Center for Science in the Public Interest share their opposing views on whether or not GMO salmon should be allowed on grocery shelves. Christopher Kimball of America’s Test Kitchen outlines his method for the perfect omelet and computer programer Lada Adamic explains the algorithm she created to determine the success of online recipes. Flavor and taste - science writer Mary Roach describes the difference between the two; plus, author Barb Stuckey talks about why flavor is muted while eating on an airplane. Dental professor Diana Messadi describes what causes chronic bad breath and Jonathan Gold revisits one his favorite lunch destinations in Los Angeles. At the market Laura Avery talks to chef Josiah Citrin about Zuckerman’s colossal asparagus and almond farmer Nate Siemens discusses the rise of Colony Collapse Disorder and the effect it has on almond growers.
GMO Salmon; What Causes Bad Breath; Recipe Algorithms
From this Episode:
Will Genetically Engineered Salmon End Up in Your Grocery Store?
Michael Hansen is a Senior Scientist at the Consumers Union . He is skeptical about biotechnology company Aqua Bounty’s bid to introduce AquAdvantage salmon - a...
Bad Breath: What Causes It and How to Stop It
Diana Messadi is a professor at the UCLA School of Dentistry. She breaks down the difference between chronic bad breath and morning breath; plus, she tells you how to...
Lada Adamic is a computer scientist at both the University of Michigan and at Facebook. She created an algorithm to test the success of recipes.
Attari Sandwich Shop: The Best Lunch in Tehrangeles
Jonathan Gold reviews one of his favorite LA lunch spots, Attari Sandwich Shop . Located on Westwood Blvd between Wilshire and Santa Monica, it’s situated in the heart of...
The Difference Between Taste and Flavor
Mary Roach is a science writer with a keen sense of humor. His latest book is Gulp: Adventures on the Alimentary Canal .She explains how taste, flavor and innumerable...
The Science of Good Cooking
Christopher Kimball is the founder, editor and publisher of Cook’s Illustrated and Cook’s Country magazines. He debunks some popular cooking myths in his book The...
Why Doesn’t Food Taste as Good at 30,000 Feet?
Barb Stuckey is an author and food developer. In her book Taste What You’re Missing she explains why food is never as satisfying when eaten on an airplane.