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Harvard Brings the Spice to Science Class

By Joel Kahn | September 6, 2012

Photo: Jacobolus

Photo: Jacobolus

Harvard University’s Science and Cooking lecture series kicked off its third semester last week. The semester-long event hosts some of the most notable faces in innovative cooking—each talking about a topic of their choosing. As the lectures are open to the public, anyone with easy access to the university’s Cambridge campus are welcome into the lecture hall, free of charge. Read More

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A Revolution In African Agriculture

By mahir | December 6, 2010

(Credit: Eva Siegel, Harvard Kennedy School Belfer Center for Science and International Affairs)

I’m super excited to see that a new study that presents a prescription for transforming Sub-Saharan Africa’s agriculture and its economy.

The study, “The New Harvest, Agricultural Innovation in Africa,” approaches the idea of self-sufficiency for the continent, within a generation.   The idea that a revolution in African agriculture is no more than a generation away, is exciting, and gives hope for those who live with little food and nourishment. Read More

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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