Is this you in the kitchen?Here in the Bay Area, we’re known the world around as foodies, especially given the recent popularity of the Slow Food Festival. As we approach the biggest food holiday of the year, it’s a great opportunity to think about the science behind all of these scrumptious meals.

Last year, I stumbled across a new series of lectures on Food Ethics & Environment at Stanford University. Headlining the series was the incomparable Michael Pollan, who led an interactive discussion on the evolution of food culture in the U.S. I was amazed at the level of passion in the audience and moreover the knowledge level of the audience. I left inspired to take my time with food and eat a little healthier (that worked for about a week).

This year, Stanford again delivers a stellar lineup. Over the next few weeks and months– there will be discussions ranging from water, the affect of global warming on our food, fair trade coffee, and even a conversation with a organic farmer (it’s Joel Salatin, one of the heroes from the “Omnivore’s Dilemma”).

So before you give thanks next week, consider a heaping serving of food science.

All events are free. They take place at the Annenberg Auditorium on the Stanford University Campus. The events are usually held on Thursday nights at 7pm. For more info, check out the Stanford Ethics Website.

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Science Event Pick: Gobble, Gobble– Science for Foodies 2 October,2015Kishore Hari


Kishore Hari

Kishore Hari is the founder Down to a Science, a science cafe based in San Francisco. He is most passionate about making science discussion fun and accessible for adults, the kind of discussion that leads to positive change in the world. Professionally, he is a water treatment consultant in San Francisco. Originally from Buffalo, NY, Kishore came to the Bay Area to get a chemistry degree from UC Berkeley. He now specializes in residential water treatment, working with companies such as PUR, Brita, and Camelbak.

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