From Tech to Table: Kimbal Musk's Culinary Re...

You are not eating because you are hungry. You are eating because you have been trained to, and the food industry designed it that way. This episode dismantles everything you thought you knew about hunger, weight loss, and metabolism, and gives you a science-backed framework to f ...  Afficher plus

I lost 100 pounds, dropped to 4.8% body fat, and my lab tests say I'm biologically in my 30s... at 50 years old. Here's everything I got wrong about weight loss for years, and what actually worked.After 18 months of low-calorie dieting and 700+ hours in the gym with zero fat loss ...  Afficher plus

Send a textThis week’s guest is Melony Maharaachchi, who co-founded Cambridge Global Ventures INC after a decade in the US Aerospace Industry; from Elon Musk’s Spacex programme to Boeing to Nasa’s Jet Propulsion Lab where she designed the wiring system for the spaceship Rover tha ...  Afficher plus

This week, I’m joined by Dan Churchill, a performance chef redefining what it means to thrive in the culinary world. With a Master’s in Exercise Science, Dan is fueling plates and human performance. As executive chef of Osprey in Brooklyn’s 1 Hotel, a former restaurant owner, coa ...  Afficher plus

Episode 5: Today on the show I'm joined by Matthew Kenney, one of the world’s first leading chefs at the forefront of plant-based cuisine! We're talking all things cooking with PLANTS!

Matthew is an author o ...

Our volatile climate will impact the way we cook and the way we eat. And so, farming needs to adapt, eating needs to adapt, and how we cook, will also need to adapt.   In this episode of the Science Behind Your Salad, Jane Craigie explores the world of carbon farming: how can we ...  Afficher plus