Making fish and animal food...from restaurant...

Education Department Associate Professor Rola Khishfe has been training K-12 grade teachers how to teach students to argue, debate, and interact with one another on topics related to science and nature – in a way that allows them to disagree, but always in a civil manner. Evidenc ...  Show more

Dr Rihab Nasr, Tenured professor at the department of Anatomy, Cell Biology and Physiological Sciences and director of cancer prevention and control program at the Naef K Basile Cancer Institute at the AUB Medical Center, has been internationally recognized for her breakthroughs ...  Show more

Dr. Michele Sayles has over 21 years of experience in Food Safety, Quality, and Food Microbiology. As I mentioned, Michele's current role is Executive Director of Food Safety and Quality for Diamond Pet Foods.  Prior to joining Diamond, Michele was responsible for the Global F ...

Humanity’s hunger for meat is not good for the planet. Every cow, pig and fish that farmers rear has an environmental cost – particularly in the land and water resources it takes to grow the food the animals eat. But one entrepreneur is developing a solution – create animal feed ...  Show more

BenGreenfieldFitness.com/seatopiapodcast

A few times in the past month, I've mentioned that I've been destroying sushi restaurants for myself, forever.

OK, maybe a bit of an overexaggeration, but, basically, me and my family have been making my own amazing, m ...

What if you could eat chicken nuggets without harming a chicken? It’s possible through “cellular agriculture,” says Isha Datar. In a talk about cutting-edge science, she explains how this new means of food production makes it possible to eat meat without the negative consequences ...  Show more