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Stories by See Arr Oh

Moving On – Farewell, Food Matters

Moving On – Farewell, Food Matters

Hello . . .and good-bye. After today, I’ll no longer be part of the highly talented crew at Food Matters. It was fun while it lasted!

December 15, 2014 — See Arr Oh

Naming Nootkatone

I’ve always enjoyed the citrusy, dark, mellow-but-tangy notes emanating from a freshly-cut grapefruit. Some of that flavor comes from(+)-nootkatone, a terpene fragrance that, as a recentNature News article points out, will be one of the first fine chemicalsproduced using the relatively new technique of synthetic biology...

January 29, 2014 — See Arr Oh
Can Steel Stop Garlic’s Stink?

Can Steel Stop Garlic’s Stink?

  It took me a while to come around to garlic. Now, I find it delicious, whether powdered on pizza, fire-roasted, swirled into curries and casseroles, or chopped fresh onto french fries...

October 26, 2013 — See Arr Oh
Pumpkin, hold the spice

Pumpkin, hold the spice

Feel that chill in the air? Must be Fall, and with the change in seasons comes the latest food craze: pumpkin spice. Now, I’m hardly the first person to notice this.

October 8, 2013 — See Arr Oh
Science “Wine Snobs”

Science “Wine Snobs”

Alton Brown’s got our science communication conundrum solved. Brown, celebrity host of Food Network’s Good Eats, Iron Chef America, and Cutthroat Kitchen, recently dropped by the American Chemical Society’s Fall Meeting in Indianapolis...

September 17, 2013 — See Arr Oh
Breaking Food Down

Breaking Food Down

What is food? The Merriam-Webster Dictionary entry says “Something that nourishes, sustains, or supplies.” How beautiful. That statement captures much of the emotion and feeling surrounding food, yet it’s only part of the full definition...

September 4, 2013 — See Arr Oh
Introducing: The Food Matters Crew

Introducing: The Food Matters Crew

Do you ever wonder about the science behind your food? We do, too. Our group of writers serves up juicy topics like genetic engineering, gut bacteria and the chemical reactions that occur during cooking...

September 3, 2013 — See Arr Oh

Cochineal Dye Bugs Starbucks Customers

Pink food seems to be raising a lot of eyebrows lately. A few weeks ago, meat product “pink slime” became embroiled in debate, and now a new crimson challenger has stolen the limelight: Starbucks has come under fire for using the pink dye cochineal (carmine) in their Strawberry Frappuccino drink ( blogs including NPR’s The Salt and Bug Girl have also covered this story ).What’s the issue?...

April 5, 2012 — See Arr Oh

Pink Slime, Deconstructed

"I don’t eat school lunch anyway . . . It looks weird."This is from a high school student, quoted in the New York Times over the weekend, in response to a seemingly "beefless" future in school cafeterias...

March 27, 2012 — See Arr Oh
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