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Beyond Meat is designed to look, cook and taste like ground beef with half the fat and no cholesterol or antibiotics. It gluten-free, soy-free, plant-based protein, mixed with potatoes and spices and can go in any of Freebirds' burritos, tacos, nachos, quesadillas, bowls and salads. Photo courtesy of Bread & Butter Public Relations.

Freebirds spices up plant-based options

Freebirds World Burrito, the funky, fast-casual concept known for its customizable, larger-than-life burritos, is the largest multi-unit restaurant to roll out Beyond Meat’s pea-based protein acros

Dr. Benjamin Martin will be teaching the science behind foods like hard candy, Jello, toast and whipped cream at the San Marcos Public Library. Photo courtesy of the San Marcos Public Library

Library hosts Kitchen Chemistry

Many children and adults lose interest when they hear the word chemistry, but Associate Chair of the Texas State University Department of Chemistry and Biochemistry Dr.

From left to right are graduate student Erika Garcia Villatoro, Dr. Clint Allred, Research Associate Kimberly Allred, graduate student Jordan Hillman and graduate student Jennifer DeLuca. Photo courtesy of Texas A&M College of Agriculture and Life Sciences

Texas A&M study links BPA to IBD

COLLEGE STATION – A recent study in a preclinical model of inflammatory bowel disease shows dietary exposure to bisphenol-A, or BPA, found in polycarbonate plastics and epoxy resins, can increase m

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