Exploring Air Pollution Through Culinary Innovation

Would you be interested in a cookie infused with smog from your favorite city? Maybe a loaf of sourdough made from wheat tainted by wildfires?

Those are just a few of the projects from the Center for Genomic Gastronomy, based in Amsterdam and Portugal, where artists use innovative ingredients to represent environmental crises and imagine what the future of food could look like.

Ira talks with Zack Denfeld, co-founder of the Center for Genomic Gastronomy, about how art and food can help us envision a more sustainable food system.

Read the full story about how artists and chefs are putting ecological crises on the menu.

Transcripts for each segment will be available after the show airs on sciencefriday.com.

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