Word: berkeleys
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During the year, two candidates considered for the post—Randy Schekman from the University of California at Berkeley and Gerald F. Joyce, from the Scripps Institute in La Jolla, California—would neither confirm nor deny that they were offered the position...
While three outside candidates for the job visited in January during the search, including Randy Schekman from the University of California at Berkeley and Gerald F. Joyce from the Scripps Institute in La Jolla, Calif., talks with these candidates were ultimately unsuccessful...
...more recent. It was some 2.5 million years ago that our hominid ancestors developed a taste for meat. The fossil record shows that the human brain became markedly bigger and more complex about the same time. And indeed, according to Katherine Milton, an anthropologist at the University of California, Berkeley, "the incorporation of animal matter into the diet played an absolutely essential role in human evolution...
...appetite for meat didn't mean we lost our passion for sweets, though. As Berkeley's Milton points out, the brain's growth may have been facilitated by abundant animal protein, but the brain operates on glucose, the sugar that serves as the major fuel for cellular function. "The brain drinks glucose 24 hours a day," she says. The sugars in fruit and the carbohydrates in edible grains and tubers are particularly good sources of glucose...
...heard about the inspiring Edible Schoolyard program that Alice Waters has created at a middle school in Berkeley, CA. Her cross-curricular program of planting and reaping, cooking and serving can change a child?s relationship with food in a profound almost spiritual way. It teaches kids to love quality over quantity, and we need to see more like that...