An intriguing science exhibit in Berkeley explores the future of food

What will we be eating in 2050? A sparkly gel-cube that delivers all our day’s nutrients plus extends our life by one hour? Or more likely, given where the world’s headed, seaweed protein, cricket flour and perhaps each other?

A new exhibit running until late 2027 at the Lawrence Hall of Science, “Future of Food,” probes such possibilities in a fun, STEM-filled environment. Visitors can explore immersive ceiling-to-floor seaweed gardens – a sustainable food resource that requires no land or fresh water to grow ...