More Food Science Stories

Arizona's Obesity Rate Flattens, Still Concerning

Nearly one-third of state's population is heavy enough that it affects their health.

Feeding Our Future: The Manzo Model for Growing a School Garden

In an age of shrinking education budgets, should school gardens be a line item?

The Debut of Feeding Our Future

Also on Arizona Spotlight: Arizona Theatre Company overcomes financial struggle to launch 50th season; Tucson's Chinese community hosts Lunar Festival; eButterfly uses crowd sourcing to help science.

Mapping the Intersection of Food, Energy and Water

NAU professor's research aimed at helping communities head off future crises related to water scarcity.

Bright Green Beetle Makes a Sonoran Desert Appearance

Iridescent insect is active during summer months in Southern Arizona.

Pie Party Celebrates Tucson's Sweet Side

Also on Arizona Spotlight: A wrap on the 2017 State Budget; a doctor from Pakistan makes a difference in Marana; new book details UA role in space exploration.

Arizona Spotlight for November 27, 2015

A tale of love and dedication from StoryCorp's Tucson visit; what it takes to live for a full year without processed food; exploring the true reason for flowers.

Dangers of a Sweet Tooth

Sugar is seemingly everywhere and, research shows, it can be addictive; author discusses why, talks new book "Why Diets Fail."

Disease Drives Shrimp Prices; UA Researcher Seeks Solution

Syndrome kills species when young, causing entire crops to be lost; scientist finds way to detect it early on.

Local Distiller Turns Sonoran Desert Wood into Whiskey

Mesquite craftsman uses native wood to craft unique spirits—and tap into a long scientific legacy.

Event Recycles Hundreds of Gallons of Old Cooking Oil

Green Friday takes place the day after Thanksgiving; people can drop off used oil which can then also be converted into biodiesel.

Buzz on Bees: They Communicate

Researcher studies their ways to aid computer, robotic networks

Web Feature: When the Markous Went Local

One restaurant owner and his family set out to change their lives, and wound up changing their menu

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