Ice Cream That Melts Slower

These days most people prefer that scientists stay away from their food, but a team of researchers from the University of Edinburgh, Scotland have discovered something even the most all-natural eaters can appreciate: a way to keep ice cream from melting so quickly. By adding a naturally occurring protein called BsIA, they were able to bind the air, fat and water in ice cream together, …

The Inaugural CH25 Draws to a Close

After a search for and celebration of the next generation of future-makers, our program with Cadillac ends for 2015

Back in May this year, we joined forces with Cadillac and embarked on a search for emerging talent—individuals who are shaping and informing the future. From designers of super-smart wearable tech to founders whose businesses empower people in developing countries, and gender-fluid fashion to remarkable ways of experiencing live music, our CH25 honorees are inventive, thoughtful and nothing if not forward-thinking. From hundreds of nominations, …

It’s Time to Quit Lettuce

Calling lettuce “the bottled water of produce,” Gizmodo has snappily outlined a few very pragmatic reasons why it’s time to quit the Iceberg. Not only is it labor-intensive and comes wrapped in a bunch of unnecessary plastic, it also contains a huge amount of water—and 80% of the USA’s lettuce is grown in drought-ridden California. On top of the environmentally unfriendly facts, it turns out …