2018 Spring Edibles and Potables
Physics to Foodstuffs: A Q&A with Nobel Laureate Barry Barish
If Barry Barish ’57, Ph.D. ’63, looks familiar, perhaps it’s because we profiled him in this very same space last issue. In that article, we took pains to explain the nature of Barish’s work as director of the Laser Interferometer Gravitational-Wave Observatory, or LIGO, for which he shared the 2017 Nobel Prize in Physics. Little […]
High Steaks: The Environmentalist Beef with Impossible Burger
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. The two scientists had (with Nobel laureate Harold Varmus) founded the nonprofit nearly a decade earlier. Disturbed by the stranglehold traditional science […]
Vanessa Lavorato’s Cookin’ with Grass
At Cal, Vanessa Lavorato, owner of Marigold Sweets and cohost of the TV show Bong Appétit, was like many another college undergraduate: She had a fondness for both cannabis and chocolate. But her appreciation was from an amateur’s perspective. She hadn’t considered either substance as the foundation for a career until she chatted one day […]
Back to the Land: Richard Sanford and the Tao of Pinot Noir
Richard Sanford graduated from Berkeley in 1965, served a combat tour in Vietnam, and by 1971 found himself working from a mossy old barn near Lompoc with no plumbing or electricity. A geographer by training, the Navy veteran was engaged in an improbable quest—transforming the barn and adjoining bean fields into a classic, Burgundian-style vineyard. […]