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PODCAST

Unfold

Unfold, a UC Davis podcast about science, innovation and discovery, unfolded through storytelling. We make complex topics relatable and reveal answers to questions you’ve always been curious about. Each episode takes you into the field with leading researchers who are working to tackle big picture problems – like how we’re going to feed a growing population, adapt to climate change and improve the health of people, animals and the planet. Hosted by public radio veteran Amy Quinton. Co-hosted by Kat

science

All Episodes

17:00

Rock Dust: A Climate Change Solution

Unfold ·

2020/10/20

Agriculture is responsible for 24 percent of our global greenhouse gas emissions. Despite this, UC Davis researchers say agriculture holds huge potential to be one of the biggest solutions to climate change. Carbon farming may hold the key. In this episode of Unfold, we examine how scientists are adding rock dust to crops to see if it can sequester carbon while also increasing yields for farmers. In this episode: Ben Houlton, affiliate faculty member, former director of the John Muir Institute of

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11:39

Bonus: E-Commerce and Climate Change

Unfold ·

2020/10/13

It’s so easy. One click of your mouse and you’ve ordered just what you want, delivered to your doorstep in just a few days or even a few hours. Since COVID-19, our online shopping habits, particularly all those groceries, have increased dramatically. What that has meant for our carbon footprint might just surprise you. Miguel Jaller with the UC Davis Institute of Transportation Studies will unfold all the complexities of e-commerce in this brief bonus episode of Unfold. In this episode: Miguel

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24:00

Hotter, Drier, Windier: California Wildfires Under a...

Unfold ·

2020/10/06

California wildfires burned millions of acres this year, destroying entire towns and killing people. As wildfires become more difficult to control and more deadly, scientists say it will only get worse. Now, wind-driven wildfires like the Santa Anas that Southern California experiences, are moving further north and striking when conditions are hotter and drier. This episode of Unfold examines how fire is changing California’s landscapes and how we might manage this going forward. In this

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20:45

Becoming Arizona

Unfold ·

2020/09/29

By 2100, Sacramento is expected to feel much like Phoenix, which last year had more than 100 days over 100 F. In this Unfold episode, co-host Kat Kerlin discusses her “Becoming Arizona” series, which looks at how to prepare for a hotter future. We also examine how cities nationwide are dealing with triple threats: rising temperatures, racial inequities and a pandemic. And we’ll discuss the efforts needed to build socially just, climate-resilient communities. In this episode: Mary Cadenasso,

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24:50

Climate Change and COVID-19

Unfold ·

2020/09/22

The coronavirus pandemic stay-at-home orders and lockdowns resulted in a huge drop in global greenhouse gas emissions — the largest reductions since World War II. The reductions were short-lived as the U.S. and other countries opened back up, but there are lessons we can take away from the pandemic about global climate change and how we’re handling both crises. In this episode of Unfold, we look at surprising similarities between the climate crisis and the coronavirus pandemic. In this

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02:42

Unfold Season 2: Climate Change

Unfold ·

2020/09/15

The Earth’s climate is changing. Temperatures around the world are rising. Traditional weather patterns are shifting and extreme weather events are happening more often. In Season 2 of Unfold, hosts Amy Quinton and Kat Kerlin will talk to researchers who believe this unprecedented crisis calls for unprecedented solutions, including projects that pull carbon dioxide out of the air. From carbon farming to electric cars, we’ll examine the best ways to transition to a low-carbon future. We’ll travel

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08:16

Encore: What Happened to Flavor?

Unfold ·

2020/09/08

Breeding for pest and disease resistance in plants is common practice in modern agriculture. Scientists typically focus on breeding for traits that result in higher yields and a longer shelf-life to keep up with supply and demand. But in this Bonus Bite episode, we shift into a conversation about breeding for flavor, a mostly neglected trait up until now. Flavor breeding is considered “the last frontier of plant breeding” by some experts and could bring tastier products to our tables. This episode

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08:25

Encore: The Father of Wine

Unfold ·

2020/09/01

California wine country tempts visitors from across the globe with its famous fruit. But the Golden State wouldn’t be able to boast its world-class bounty without UC Davis wine scientist, Maynard Amerine. This Bonus Bite episode centers around the pioneering researcher and his contributions to the California wine industry. The former professor and viticulture chair passed away in 1998 but left behind a legacy of work including his co-development of the Winkler Index, which is still used to determine

en

06:52

Encore: Stranger Beers

Unfold ·

2020/08/25

After nearly 40 years in the beer business, Charlie Bamforth holds the crown as “The Pope of Foam.” The now-retired UC Davis professor kicks off Unfold’s first Bonus Bite episode in a light-hearted discussion about the hoppy beverage. Bamforth describes some of the strangest beers he’s come across throughout decades in the business and takes some playful jabs at beer’s rival, wine.

en

08:45

Encore: Food Politics

Unfold ·

2020/08/18

As we discussed the topic of how to sustainably feed two billion more people on the planet by 2050, one thing became perfectly clear to us: food is controversial. Everyone has an opinion about what you should or shouldn’t eat and why. In this Unfold episode, we explore why we get into heated debates and arguments when we talk about food.

en

15:12

Encore: You‘ve Come a Long Way, Baby Carrot

Unfold ·

2020/08/11

A California carrot farmer invented the baby-cut carrot while trying to reduce food waste. Perhaps he knew that nearly one-third of all the food grown or produced in the world is wasted. In this episode of Unfold, we’ll examine how and why food gets wasted on the farm and in the supply chain. We’ll take you to a landfill to show you what happens to the food that you scrape off your plate. The episode examines the unexpected reasons why we waste so much food and how finding solutions to the problem

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15:00

Encore: GMO OMG

Unfold ·

2020/08/04

How much do you know about GMOs? If you’re like most consumers, you’re probably aware of the non-GMO label that appears on so many organic foods. Organic farming and genetic engineering appear be on opposite ends of the political debate in agriculture. But in this episode of Unfold, we talk to two UC Davis experts who believe that organic farming and genetic engineering don’t have to be so antagonistic. They argue a blend of both types of agriculture is key to helping sustainably feed more

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20:44

ENCORE: What‘s the Beef With Beef?

Unfold ·

2020/07/28

Cattle have been getting a bad rap as environmentally unfriendly sources of climate-changing greenhouse gases. They belch methane, which is shorter-lived than carbon dioxide but more potent in warming the atmosphere. These facts have advocates urging the public to eat less beef. But animal-sourced food also plays a vital role in global nutrition. In this Unfold episode, we look more closely at cattle’s environmental hoofprint and look at how UC Davis scientists are researching ways to make livestock

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07:45

Bonus Bite: What Happened to Flavor?

Unfold ·

2019/11/19

Breeding for pest and disease resistance in plants is common practice in modern agriculture. Scientists typically focus on breeding for traits that result in higher yields and a longer shelf-life to keep up with supply and demand. But in this Bonus Bite episode, we shift into a conversation about breeding for flavor, a mostly neglected trait up until now. Flavor breeding is considered “the last frontier of plant breeding” by some experts and could bring tastier products to our tables. This episode

en

07:58

Bonus Bite: Climate Through the Grapevine

Unfold ·

2019/11/12

California produces more than 80 percent of U.S. wine and comes in fourth in world wine production, generating more than $57 billion in state economic impact. With those numbers, it’s easy to see why it’s important for California’s vineyards to stay healthy. This Bonus Bite episode explores the future of California wine under a changing climate. Grape geneticist Andy Walker chats with Unfold about the role Texas could play in helping California vineyards adapt to warmer temperatures.

en

07:53

Bonus Bite: The Father of Wine

Unfold ·

2019/11/05

California wine country tempts visitors from across the globe with its famous fruit. But the Golden State wouldn’t be able to boast its world-class bounty without UC Davis wine scientist, Maynard Amerine. This Bonus Bite episode centers around the pioneering researcher and his contributions to the California wine industry. The former professor and viticulture chair passed away in 1998 but left behind a legacy of work including his co-development of the Winkler Index, which is still used to determine

en

06:58

Bonus Bite: Stranger Beers with Charlie Bamforth

Unfold ·

2019/10/29

After nearly 40 years in the beer business, Charlie Bamforth holds the crown as “The Pope of Foam.” The now-retired UC Davis professor kicks off Unfold’s first Bonus Bite episode in a light-hearted discussion about the hoppy beverage. Bamforth describes some of the strangest beers he’s come across throughout decades in the business and takes some playful jabs at beer’s rival, wine.

en

08:14

Food Politics

Unfold ·

2019/10/22

As we discussed the topic of how to sustainably feed two billion more people on the planet by 2050, one thing became perfectly clear to us: food is controversial. Everyone has an opinion about what you should or shouldn’t eat and why. In this episode, we explore why we get into heated debates and arguments when we talk about food.

en

11:51

Is the Chicken Local?

Unfold ·

2019/10/15

Imagine you could know exactly where your food comes from, how it was grown, what kind of soil it was grown in and how it was handled and distributed. What if you could find out whether you should eat it based on your dietary needs or how you should cook it based on your own preferences? UC Davis experts are helping build this food information superhighway, known as the Internet of Food. In this episode, we’ll talk to a UC Davis expert working to engineer the new computable infrastructure about how

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18:12

The Future of Food

Unfold ·

2019/10/08

Genetic modification may get a lot of consumers’ attention, but plant breeders have newer tools for creating crops. Food that’s been gene-edited using CRISPR is now on store shelves. In this episode, we look at biotechnologies such as gene-editing and CRISPR and how they could potentially help reduce food waste and create higher-yielding or disease-resistant crops. We’ll examine how these new techniques could produce a healthier potato and a longer-lasting tomato. And we’ll look at what

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