The Future of Food

The way food is grown, used and distributed is constantly changing. When our grandparents were young, they had different access to food than we do, and it will look different again in the coming decades. So, what will our food … Continued

Rising in the yeast

The science of sourdough bread is anything but run of the mill. Kelly Wong gets a starter lesson from sourdough librarian Karl De Smedt. Apply students' knowledge of chemical reactions in this resource about the science of bread baking. It … Continued