Recycling Pseudoscience for the Coronavirus Pandemic

By Carson Purnell Early in 2020, the tone around the Covid-19 pandemic quickly changed from a ‘bad flu’ to a worldwide catastrophe, to be compared to the 1918 flu pandemic’s 50-100 million deaths1. Nobody in the world had specific immunity to this pathogen, and it was clear the novel coronavirus was highly contagious and had … Continue reading Recycling Pseudoscience for the Coronavirus Pandemic

The Search for Blue No. 1

By Hannah Johnson Photo Credit: Rebecca Robbins, Mars Wrigley Global Innovation Center from https://www.ucdavis.edu/news/new-natural-blue-food-coloring Have you ever wondered about the industry behind the color of your food? So much of what we eat is transformed into more vibrant and distinguishable colors and this is especially true for manufactured foods, such as candy, cereal, and jelly. … Continue reading The Search for Blue No. 1

Fine Dining with Fruit Caviar and Spaghetti

By Cole Burgess As the holidays rapidly approach, the number of cooking and baking shows that I watch exponentially increases. Although I remain an average or below-average cook, my knowledge of innovative cooking techniques expands. Currently, my favorite technique that chefs use is termed 'molecular gastronomy.' This technique characterizes chefs who explore food presentation and … Continue reading Fine Dining with Fruit Caviar and Spaghetti

The Good, the Bad, and the Misunderstood: Understanding Ingredients in Plant-Based “Meats”

By Stephen Matthews Credit: Thomas Ulrich from Pixabay In today’s day and age, it is incredibly easy to search the internet and find answers to any question you may have. This increased access to information provides an easy avenue for misinformation to spread. With the abundance of searchable information available, it can be difficult to … Continue reading The Good, the Bad, and the Misunderstood: Understanding Ingredients in Plant-Based “Meats”