Foodie Science
10/21/2019 | 20mVideo has Closed Captions
The microbes behind sourdough bread, mushroom farming and under-loved fish in NC.
Scientists are studying sourdough starters (or mother doughs) to better understand microbes. Mushroom farmers use a combination of cloning and foraging for their livelihood. And eating a fish you've never heard of is good for fisheries and good for fishermen.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
SCI NC is a local public television program presented by PBS NC
Sci NC is supported by a generous bequest gift from Dan Carrigan and the Gaia Earth-Balance Endowment through the Gaston Community Foundation.
Foodie Science
10/21/2019 | 20mVideo has Closed Captions
Scientists are studying sourdough starters (or mother doughs) to better understand microbes. Mushroom farmers use a combination of cloning and foraging for their livelihood. And eating a fish you've never heard of is good for fisheries and good for fishermen.
Problems playing video? | Closed Captioning Feedback
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SCI NC is a local public television program presented by PBS NC
Sci NC is supported by a generous bequest gift from Dan Carrigan and the Gaia Earth-Balance Endowment through the Gaston Community Foundation.