People are always asking where’s the beef, but never WHO’S THE BEEF? This is Sandra Tsing Loh with the Loh Down on Science. For eons, we lacked the technology to tell the genomic difference between wagyu cows and… other cows. Thank god those days are over. Enter Paulene S. Pineda
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As Willy Wonka says…come and taste the…holographic rainbow? This is Sandra Tsing Loh with the Loh Down on Science. Shining, shimmering, splendid – holograms! Their rainbow colors show up on credit cards, stickers, even currencies. Holograms are so fun and colorful – if only we could use them on food!
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Coming to a supermarket near you – lab-grown steak! This is Sandra Tsing Loh with the Loh Down on Science….saying, someday. When they get it right! Yes, scientists can now make meat by growing cells in a laboratory! It’s easy on the planet, but not so much on the palate.
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Healthy milk chocolate. Sound nuts? This is Sandra Tsing Loh with the Loh Down on Science. Unlike its more sophisticated cousin dark chocolate, milk chocolate isn’t known for its health benefits. But what if we could change that? Scientists at the USDA and North Carolina State University may have found
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