Pickles carry a lot of nutritional benefits — they’re a low-calorie snack packed with antioxidants. But it’s the juice they come with that’s having a moment. Recommended by trainers for faster muscle recovery and by dietitians as a blood-sugar stabilizer, the leftovers from your pickle jar could be all you need to give your body a boost.

 

Kelli Kelly has spent the last 16 years championing local food systems, helping to create new legislation for craft and cottage industries.

 

Into the Time Horizon, the Nevada Museum of Art’s largest exhibition to date, is a thought-provoking and vibrant love letter to our planet. While highlighting work from nearly 200 artists around the world, the theme of nourishment also can be found as it relates to our food, our environment, and our connections to each other.

 

Can a robot assist with animal health, breeding, and behavior? A diverse array of researchers at the University of Nevada, Reno, now are attempting to answer that question. The unprecedented new project will involve sending a sensor-equipped robot out into the field with UNR’s proprietary Rafter-7 Merino sheep later this year to collect data and see whether the robot can influence flock behavior and health.

 

The origin story behind freeze-dried candy begins in the 1960s, when NASA scientists started using sublimation technology to create astronaut meals that were lightweight without compromising nutrition and flavor. The unique food category, which uses ice to remove moisture from foods while simultaneously enhancing its flavor, solved several problems the space program faced, including limited storage, transport costs, and preparation hurdles.