Good Food
The Science Show: Calories, Fermentation and Meat Patents
Why do onions make us cry? What causes a brain-freeze? Why is it harder to lose weight then gain weight? Food scientists weigh in on these vexing questions.
By Evan Kleiman • • 1h 0m ListenEver wonder why onions make us cry, or what causes a brain-freeze? Food writer Jared Levan answers all of your 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 Perozzi walks 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, as chef Vinny Dotolo shops for persimmons for a date cake topped with pureed Hachiya persimmons, Mascarpone cheese and sea salt.
Banner image: Windrose Farm booth at the Santa Monica Farmers' Market
In this episode
8 storiesMarket Report
Barbara Spencer is the owner of Windrose Farm . She plants two crops of potatoes each year and is just now harvesting her fall crop. Windrose potatoes are always fresh which means the skin is tender and the potatoes cook very fast. This week she will bring eight varieties to the Wednesday market.
Read the story7 minWhy Calories Count
Dr. Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health and Professor of Sociology at New York University. She's also the author of numerous books and publications and makes public appearances on the topics of nutrition and health .
Read the story9 minNaked Brewer
Christina Perozzi, along with Hallie Beaune, are The Beer Chicks . Their new book is Naked Brewer : Fearless Homebrewing Tips, Tricks and Rule-Breaking Recipes. If you aren't up for brewing your own holiday beer this season check out Perozzi's picks for the best holiday brews on the Good Food blog .
Read the story7 minWild Fermentation
Sandor Katz is the author of the popular website WildFermentation.com . His latest book is The Art of Fermentation .
Read the story7 minScience and Cooking at UCLA
Amy Rowat is Professor of Integrative Biology and Physiology at the UCLA where she teaches the popular Science and Cooking class. The course began at Harvard in 2010, and Rowat brought both the course and the accompanying lecture series to Los Angeles this year.
Read the story7 minFood Science for Dummies
Jared Levan writes the Weird Science column for Food Republic. He answers questions such as: Why do onions make us cry? What is a brainfreeze? And everyone's favorite...Why does asparagus make your pee smell bad?
Read the story8 minMeat Patents
Gene Gagliardi was trained as a butcher and is now the president of Creativators , a food industry company that develops new and innovative ways to use underutilized meat. He holds over 30 patents for his unique cuts including the thinly sliced, frozen Steak-umm and Popeye's Rip'n Chick'n.
Read the story7 minGetting Hammered at Laurel Hardware
Jonathan Gold visits Laurel Hardware , where the impressive bar program is the main draw. He highlights the creative infusions and homemade bitters at the bar. To go along with the drinks he suggests the cancha, the seared figs, summer corn, Parmesan risotto, lamb belly, and for dessert the butterscotch budino.
Read the story7 min
