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6 ways mushrooms can save the world
Mycologist Paul Stamets lists 6 ways the mycelium fungus can help save the universe: cleaning polluted soil, making insecticides, treating smallpox and even flu ... Read more.
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Choice, happiness and spaghetti sauce
"Tipping Point" author Malcolm Gladwell gets inside the food industry's pursuit of the perfect spaghetti sauce -- and makes a larger argument about the nature of choice and happiness.
A guerilla gardener in South Central LA
Ron Finley plants vegetable gardens in South Central LA -- in abandoned lots, traffic medians, along the curbs. Why? For fun, for defiance, for beauty and to offer some alternative to fast food in a community where "the drive-thrus are killing more people than the drive-bys."
A garden in my apartment
Britta Riley wanted to grow her own food (in her tiny apartment). So she and her friends developed a system for growing plants in discarded plastic bottles -- researching, testing and tweaking the system using social media, trying many variations at once and quickly arriving at the optimal system. Call it distributed DIY. And the results? Delicious.
Mark Bittman on what's wrong with what we eat
In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk.
Can we eat to starve cancer?
William Li presents a new way to think about treating cancer and other diseases: anti-angiogenesis, preventing the growth of blood vessels that feed a tumor. The crucial first (and best) step: Eating cancer-fighting foods that cut off the supply lines and beat cancer at its own game.
Why bees are disappearing
Honeybees have thrived for 50 million years, each colony 40 to 50,000 individuals coordinated in amazing harmony. So why, seven years ago, did colonies start dying en masse? Marla Spivak reveals four reasons which are interacting with tragic consequences. This is not simply a problem because bees pollinate a third of the world’s crops. Could this incredible
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Cute, sexy, sweet, funny
Why are babies cute? Why is cake sweet? Philosopher Dan Dennett has answers you wouldn't expect, as he shares evolution's counterintuitive reasoning on cute, sweet and sexy things (plus a new theory from Matthew Hurley on why jokes are funny).
Sex needs a new metaphor. Here's one ...
For some reason, says educator Al Vernacchio, the metaphors for talking about sex in the US all come from baseball -- scoring, getting to first base, etc. The problem is, this frames sex as a competition, with a winner and a loser. Instead, he suggests a new metaphor, one that's more about shared pleasure, discussion and agreement, fulfillment and enjoyment.
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How I fell in love with a fish
Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu. With impeccable research and deadpan humor, he chronicles his pursuit of a sustainable fish he could love, and the foodie's honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.
A plant's-eye view
What if human consciousness isn't the end-all and be-all of Darwinism? What if we are all just pawns in corn's clever strategy game to rule the Earth? Author Michael Pollan asks us to see the world from a plant's-eye view.
Cooking as never seen before
Cookbook author (and geek) Nathan Myhrvold talks about his magisterial work, "Modernist Cuisine" -- and shares the secret of its cool photographic illustrations, which show cross-sections of food in the very act of being cooked.
Jennifer 8. Lee hunts for General Tso
Reporter Jennifer 8. Lee talks about her hunt for the origins of familiar Chinese-American dishes -- exploring the hidden spots where these two cultures have (so tastily) combined to form a new cuisine.
How we can eat our landscapes
What should a community do with its unused land? Plant food, of course. With energy and humor, Pam Warhurst tells at the TEDSalon the story of how she and a growing team of volunteers came together to turn plots of unused land into communal vegetable gardens, and to change the narrative of food in their community.
The global food waste scandal
Western countries throw out nearly half of their food, not because it’s inedible -- but because it doesn’t look appealing. Tristram Stuart delves into the shocking data of wasted food, calling for a more responsible use of global resources.
What we learn before we're born
Pop quiz: When does learning begin? Answer: Before we are born. Science writer Annie Murphy Paul talks through new research that shows how much we learn in the womb -- from the lilt of our native language to our soon-to-be-favorite foods.
Dan Barber's foie gras parable
At the Taste3 conference, chef Dan Barber tells the story of a small farm in Spain that has found a humane way to produce foie gras. Raising his geese in a natural environment, farmer Eduardo Sousa embodies the kind of food production Barber believes in.
The brain in your gut
Did you know you have functioning neurons in your intestines -- about a hundred million of them? Food scientist Heribert Watzke tells us about the "hidden brain" in our gut and the surprising things it makes us feel.
This computer will grow your food in the future
What if we could grow delicious, nutrient-dense food, indoors anywhere in the world? Caleb Harper, director of the Open Agriculture Initiative at the MIT Media Lab, wants to change the food system by connecting growers with technology. Get to know Harper's "food computers" and catch a glimpse of what the future of farming might look like.
How food shapes our cities
Every day, in a city the size of London, 30 million meals are served. But where does all the food come from? Architect Carolyn Steel discusses the daily miracle of feeding a city, and shows how ancient food routes shaped the modern world.
Peter Reinhart on bread
Batch to batch, crust to crust ... In tribute to the beloved staple food, baking master Peter Reinhart reflects on the cordial couplings (wheat and yeast, starch and heat) that give us our daily bread. Try not to eat a slice.
The four fish we're overeating — and what to eat instead
The way we fish for popular seafood such as salmon, tuna and shrimp is threatening to ruin our oceans. Paul Greenberg explores the sheer size and irrationality of the seafood economy, and suggests a few specific ways we can change it, to benefit both the natural world and the people who depend on fishing for their livelihoods.
A country with no water
Imagine a country with abundant power -- oil and gas, sunshine, wind (and money) -- but missing one key essential for life: water. Infrastructure engineer Fahad Al-Attiya talks about the unexpected ways that the small Middle Eastern nation of Qatar creates its water supply.
How pig parts make the world turn
Christien Meindertsma, author of "Pig 05049" looks at the astonishing afterlife of the ordinary pig, parts of which make their way into at least 185 non-pork products, from bullets to artificial hearts.
Benjamin Wallace on the price of happiness
Can happiness be bought? To find out, author Benjamin Wallace sampled the world's most expensive products, including a bottle of 1947 Chateau Cheval Blanc, 8 ounces of Kobe beef and the fabled (notorious) Kopi Luwak coffee. His critique may surprise you.
Cooking as alchemy
Homaro Cantu and Ben Roche come from Moto, a Chicago restaurant that plays with new ways to cook and eat food. But beyond the fun and flavor-tripping, there's a serious intent: Can we use new food technology for good?
Adam Grosser and his sustainable fridge
Adam Grosser talks about a project to build a refrigerator that works without electricity -- to bring the vital tool to villages and clinics worldwide. Tweaking some old technology, he's come up with a system that works.
The world's killer diet
Stop wringing your hands over AIDS, cancer and the avian flu. Cardiovascular disease kills more people than everything else combined -- and it’s mostly preventable. Dr. Dean Ornish explains how changing our eating habits will save lives.
How to live to be 100+
To find the path to long life and health, Dan Buettner and team study the world's "Blue Zones," communities whose elders live with vim and vigor to record-setting age. At TEDxTC, he shares the 9 common diet and lifestyle habits that keep them spry past age 100.
Ann Cooper talks school lunches
Speaking at the 2007 EG conference, "renegade lunch lady" Ann Cooper talks about the coming revolution in the way kids eat at school -- local, sustainable, seasonal and even educational food.
Ending hunger now
Josette Sheeran, the head of the UN's World Food Program, talks about why, in a world with enough food for everyone, people still go hungry, still die of starvation, still use food as a weapon of war. Her vision: "Food is one issue that cannot be solved person by person. We have to stand together."
A forgotten Space Age technology could change how we grow food
We're heading for a world population of 10 billion people — but what will we all eat? Lisa Dyson rediscovered an idea developed by NASA in the 1960s for deep-space travel, and it could be a key to reinventing how we grow food.
A simple solution to the coming phosphorus crisis
Biologist Mohamed Hijri brings to light a farming crisis no one is talking about: We are running out of phosphorus, an essential element that's a key component of DNA and the basis of cellular communication. All roads of this crisis lead back to how we farm -- with chemical fertilizers chock-full of the element, which plants are not efficient at absorbing. One
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What is genomics? How will it affect our lives? In this intriguing primer on the genomics revolution, entrepreneur Barry Schuler says we can at least expect healthier, tastier food. He suggests we start with the pinot noir grape, to build better wines.
Louise Fresco on feeding the whole world
Louise Fresco shows us why we should celebrate mass-produced, supermarket-style white bread. She says environmentally sound mass production will feed the world, yet leave a role for small bakeries and traditional methods.
Obesity + Hunger = 1 global food issue
Co-creator of the philanthropic FEED bags, Ellen Gustafson says hunger and obesity are two sides of the same coin. At TEDxEast, she launches The 30 Project -- a way to change how we farm and eat in the next 30 years, and solve the global food inequalities behind both epidemics.
Sustainable seafood? Let's get smart
Chef Barton Seaver presents a modern dilemma: Seafood is one of our healthier protein options, but overfishing is desperately harming our oceans. He suggests a simple way to keep fish on the dinner table that includes every mom's favorite adage -- "Eat your vegetables!"
Why not eat insects?
Marcel Dicke makes an appetizing case for adding insects to everyone's diet. His message to squeamish chefs and foodies: delicacies like locusts and caterpillars compete with meat in flavor, nutrition and eco-friendliness.
A vision for sustainable restaurants
If you've been in a restaurant kitchen, you've seen how much food, water and energy can be wasted there. Chef Arthur Potts-Dawson shares his very personal vision for drastically reducing restaurant, and supermarket, waste -- creating recycling, composting, sustainable engines for good (and good food).
a plea for bees
Bees are dying in droves. Why? Leading apiarist Dennis vanEngelsdorp looks at the gentle, misunderstood creature's important place in nature and the mystery behind its alarming disappearance.
What's wrong with our food system
11-year-old Birke Baehr presents his take on a major source of our food -- far-away and less-than-picturesque industrial farms. Keeping farms out of sight promotes a rosy, unreal picture of big-box agriculture, he argues, as he outlines the case to green and localize food production.
3 reasons why we can win the fight against poverty
Half of the world's poorest people have something in common: they're small farmers. In this eye-opening talk, activist Andrew Youn shows how his group, One Acre Fund, is helping these farmers lift themselves out of poverty by delivering to them life-sustaining farm services that are already in use all over the world. Enter this talk believing we'll never be able to
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The taboo secret to healthier plants and people
Our poop and pee have superpowers, but for the most part we don't harness them. Molly Winter faces down our squeamishness and asks us to see what goes down the toilet as a resource, one that can help fight climate change, spur innovation and even save us money.
Want kids to learn well? Feed them well
What can we expect our kids to learn if they're hungry or eating diets full of sugar and empty of nutrients? Former White House Chef and food policymaker Sam Kass discusses the role schools can play in nourishing students' bodies in addition to their minds.