Kombucha: the Science Behind the Craze

It seems like every year there’s a new miracle food. First it was kale, then it was açai bowls, and now kombucha (pronounced come-BOOCH-uh) is the new health craze. You may have heard friends or colleagues touting its benefits: “It prevents cancer!” “It fights off colds!” “It’s the fountain of youth!” Maybe you’ve recently hopped on the kombucha train, or have been drinking it for years, or, if you’re honest, maybe you have absolutely no idea what it is. (It’s a fermented tea drink, in case you were wondering).

Well, you’re in the right place! Let’s learn more about the science behind kombucha. We’ll explore how it is made and how it interacts with our bodies. And spoiler alert: while it’s probably not the fountain of youth, evidence suggests it could be really, really good for us.  

Continue reading “Kombucha: the Science Behind the Craze”

Go Home Food, You’re Wasted: What You May Not Know About Food Waste in the U.S.

In the last several years, I, like many others, have become increasingly aware of and concerned with the issue of food waste.  In 2014 (the most recent published data), the U.S. Environmental Protection Agency (EPA) estimated that, of the 136 million tons of municipal solid waste (MSW) sent to landfills that year, food was the largest component, accounting for over 21 percent of the total landfilled MSW.  Continue reading “Go Home Food, You’re Wasted: What You May Not Know About Food Waste in the U.S.”