As you may be able to tell from my previous post, I just got back from a day trip to Bruce German’s land of wonders and curiosities (also occasionally known as UC Davis).This is not your average food chemist. He … Continue reading →

The place where milk is broken down and examined piece by piece looks a lot like your high-school chemistry lab probably did, only more so – more pipes and cables swooping up past hanging fluorescent lights, more battered and mysterious … Continue reading →