In 2010, Patrick O. Brown, then a biochemist at Stanford University, and Michael Eisen, Berkeley professor of genetics, were at a board meeting in Washington, D.C., for PLOS, the Public Library of Science.
Berkeley Food Institute
In March of last year, Alice Waters, the food activist and owner of the Chez Panisse restaurant, surprised everyone by prematurely announcing the University of California’s plans for a major, sweeping initiative to take on the many problems in the food system—not just on campuses but around the globe.
Posted on July 2, 2015 - 8:13am
Remember Tang? It was the “space age” drink that in 1962 astronaut John Glenn sipped in orbit on his Mercury flight, and for a while thought to be the next generation of orange juice. It was considered convenient because it came in powder form, was less perishable than juice, and boasted lots of vitamins and calcium.
When Thomas Carlson and Philip Stark find a foot-tall dandelion growing out of the sidewalk on Hearst Street, it’s all they can do to contain their excitement.
“Oh wow! Now that is robust!” Carlson exclaims. They won’t eat this one; it’s too close to cars and exhaust. But wow, just look at that beauty!
Big tips make headlines. Consider the almost $500 gratuity on a $6 bill received by a Steak ‘n’ Shake waitress in Indianapolis, or the $1,000 that host Ellen DeGeneres gave Edgar Martiroysan, the pizza delivery guy at the Academy awards. But reality is far less lucrative for most restaurant workers, many of whom struggle to make ends meet in a notoriously low-paid industry.
Posted on March 13, 2014 - 11:23am