Food x Climate Change: Eat.Think.Design. Takes on a New Challenge in 2018

PH214: Eat.Think.Design: Climate Edition CCN 38369, 3 units, Spring 2018, W 4:00-7:00pm, 220 Jacobs Hall (2530 Ridge Road)* Instructors: Kristine Madsen, MD, MPH & Jaspal S. Sandhu, PhD, School of Public Health Web: http://innovate.studentorg.berkeley.edu * First class session only: Wheeler 102 About the Course Seven years after it launched, Eat.Think.Design. is still the only course in the country that teaches … Read More

Seeking Social Innovators & Food Entrepreneurs – Eat.Think.Design. Spring 2017

PH214: Eat.Think.Design. CCN 32547, 3 units, Spring 2017, W 4:00-7:00pm, Jacobs Hall (2530 Ridge Road) Instructors: Kristine Madsen, MD, MPH & Jaspal S. Sandhu, PhD, School of Public Health; with Nap Hosang, MPH, MBA, MD, CEO, Pelagius, Inc. Web: http://innovate.berkeley.edu About the Course Eat.Think.Design. is the only course in the country that teaches systematic innovation and human-centered design in a public … Read More

Innovation Feast, May 7th – RSVP requested

Join us for Innovation Feast, the project showcase of Eat.Think.Design. on May 7th, 2014 at UC Berkeley. Please RSVP via the eventbrite link.

Kale Chronicles

“How do you feel about Kale?” “I love kale. That shit is awesome!” Journalist Jennifer Chaussee interviews six strangers about kale. (audio)

SPAM®: Salty and simple, and stretches a lot

From Alissa Bernstein: What would it take for a meat counter in an upscale grocery store that carries local, organic, hormone-free meats to put Spam amongst their plump and perfectly cut filets?

What we ate on Thanksgiving

Delicata Squash Closeup

To introduce the course development team – and to explore our own relationships with food – we’ve cataloged what we each made for Thanksgiving this year. Each of us answered three questions: 1) What did you cook? 2) Who did you cook it for? 3) What was the best reaction to it?

Eating bugs: Innovating around disgust

Late last week, I was invited to speak to the Interdisciplinary MPH program at Berkeley about the innovation process. I thought it also would be a good opportunity to try out one of the topics we’re exploring for the spring, when we focus on food: eating bugs.