This Week on Good Food: The Science Show – Calories, Fermentation, Meat Patents and More…

Ever wonder why onions make us cry? Or what causes a brain-freeze?Jared Levan, food science writer for Food Republic, answers those vexing food science questions. Professor and author Marion Nestle decodes calories and UCLA Professor Amy Rowat describes what a semester in her Science and Cooking class is like. “Beer Chick” Christina Perozziwalks us through home brewing your own holiday beer and Sandor Katz spreads the wild fermentation gospel. Butcher and food industry legend Gene Gagliardi explains meat patents. Plus, Jonathan Gold reviews Laurel Hardware where the cocktails are the main draw. At the Santa Monica Farmers Market Farmer Barbara Spencer discusses the many varieties of potatoes at her stand and Chef Vinny Dotolo is shopping for persimmons for a date cake topped with pureed Hachiya persimmons, mascarpone and sea salt.