What is a calorie? – Emma Bryce

Dig into how rice became a staple in the world’s diet, and the surprising consequences of its traditional production practices.

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Rice contributes over 20% of the calories consumed by humans each year. Korean bibimbap, Nigerian jollof, Indian biryani, Spanish paella, and countless other culinary masterpieces all begin with rice. So how did this humble grain end up in so many cuisines? Carolyn Beans investigates the global expansion of this beloved crop and the unintended consequences of its popularity.

Lesson by Carolyn Beans, directed by Na Na Na Studio.

This video made possible in collaboration with Speed & Scale
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A special thanks to Michele Reba who provided information and insights for the development of this video.

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View full lesson: https://ed.ted.com/lessons/why-is-rice-so-popular-carolyn-beans
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Animator’s website: https://nananastudio.com
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Thank you so much to our patrons for your support! Without you this video would not be possible! Ovidiu Mrd, paul g mohney, Steven Razey, Nathan Giusti, Helen Lee, Anthony Benedict, Karthik Balsubramanian, Annastasshia Ames, Amy Lopez, Vinh-Thuy Nguyen, Liz Candee, Ugur Doga Sezgin, Karmi Nguyen, John C. Vesey, Yelena Baykova, Nick Johnson, Carlos H. Costa, Jennifer Kurkoski, Ryan B Harvey, Akinola Emmanuel, Jose Arcadio Valdes Franco, Sebastiaan Vleugels, Karl Laius, JY Kang, Abhishek Goel, Heidi Stolt, Nicole Sund, Karlee Finch, Mario Mejia, Denise A Pitts, Doug Henry, Keven Webb, Mihai Sandu, Deepak Iyer, Javid Gozalov, Kyanta Yap, Rebecca Reineke, William Biersdorf, Patricia Alves Panagides, Yvette Mocete, Cyrus Garay, Samuel Barbas, LadyGeek, Marin Kovachev, Penelope Misquitta, Hans Peng, Gaurav Mathur, Erik Biemans, Tony, Michelle, Katie and Josh Pedretti and Hoai Nam Tran.

View full lesson: http://ed.ted.com/lessons/the-science-of-milk-jonathan-j-o-sullivan

The milk industry produces in excess of 840 million tons of products each year. Why do humans drink so much milk? And given that all mammals lactate, why do we favor certain types of milk over others? Jonathan J. O’Sullivan describes how milk is made.

Lesson by Jonathan J. O’Sullivan, animation by TED-Ed.

Explore the toxicity of death cap mushrooms, and find out what makes this one species so dangerous to humans.

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Humans have known about the toxicity of death cap mushrooms for millennia. Yet they continue to pose a significant threat to unsuspecting foragers and mushroom hunters throughout the world. Today, death caps are responsible for more than 90% of all mushroom related deaths, killing upwards of 100 people each year. So, what makes this one species of mushroom so dangerous? Michael Beug investigates.

Lesson by Michael Beug, directed by Denys Spolitak.

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View full lesson: https://ed.ted.com/lessons/this-mushroom-will-kill-you-before-you-know-what-s-happening-michael-beug
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Animator’s website: https://vimeo.com/user50965180
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Thank you so much to our patrons for your support! Without you this video would not be possible! Vector-Dopamine math, Jasper Song, Giorgio Bugnatelli, Chardon, Eddy Trochez, OnlineBookClub.org, Eric Shear, Leith Salem, Omar Hicham, Adrian Rotaru, Brad Sullivan, Karen Ho, Niklas Frimberger, Hunter Manhart, Nathan Nguyen, Igor Stavchanskiy, James R DeVries, Grace Huo, Diana Huang, Chau Hong Diem, Orlellys Torre, Corheu, Thomas Mee, Maryann H McCrory, Blas Borde, John Hellmann, Poompak Meephian, Chuck Wofford, Adam Pagan, Wes Winn, Conder Shou, ntiger, Noname, Hansan Hu, David D, Mac Hyney, Keith Ellison, robin valero walters, Lynne Truesdale, Gatsby Dkdc, Matthew Neal, Denis Chon, Julian Oberhofer, Monte Carroll, Eddy, Jay M, Constantino Victor Delgado, Andrea Galvagni, Andrew Tweddle and Laurel-Ann Rice.

Find out what expiration date labels on food actually mean, and discover ways communities and governments can lessen food waste.

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Countries around the world waste huge amounts of food every year: roughly a fifth of food items in the US are tossed because consumers aren’t sure how to interpret expiration labels. But most groceries are still perfectly safe to eat past their expiration dates. If the dates on our food don’t tell us that something’s gone bad, what do they tell us? Carolyn Beans shares how to prevent food waste.

Lesson by Carolyn Beans, directed by Anton Bogaty.

This video made possible in collaboration with Speed & Scale
Learn more about how TED-Ed partnerships work: https://bit.ly/TEDEdPartners

A special thanks to Roni Neff who provided information and insights for the development of this video.

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View full lesson: https://ed.ted.com/lessons/food-expiration-dates-don-t-mean-what-you-think-carolyn-beans
Dig deeper with additional resources: https://ed.ted.com/lessons/food-expiration-dates-don-t-mean-what-you-think-carolyn-beans#digdeeper

Animator’s website: https://antonbogaty.com
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Thank you so much to our patrons for your support! Without you this video would not be possible! Khalifa Alhulail, Martin Stephen, Jose Henrique Leopoldo e Silva, Mandeep Singh, Abhijit Kiran Valluri, Morgan Williams, Devin Harris, Pavel Zalevskiy, Karen Goepen-Wee, Filip Dabrowski, Barbara Smalley, Megan Douglas, Tim Leistikow, Ka-Hei Law, Hiroshi Uchiyama, Mark Morris, Misaki Sato, EdoKun, SookKwan Loong, Bev Millar, Lex Azevedo, Michael Aquilina, Jason A Saslow, Yansong Li, Cristóbal Moenne, Dawn Jordan, Prasanth Mathialagan, Samuel Doerle, David Rosario, Dominik Kugelmann – they-them, Siamak Hajizadeh, Ryohky Araya, Mayank Kaul, Christophe Dessalles, Heather Slater, Sandra Tersluisen, Zhexi Shan, Bárbara Nazaré, Andrea Feliz, Victor E Karhel, Sydney Evans, Latora, Noel Situ, emily lam, Sid, Niccolò Frassetto, Mana, I’m here because of Knowledge Fight Facebook group., Linda Freedman and Edgardo Cuellar.

Trace the history of popcorn, from its origins in the Americas to its explosion of popularity in the 20th century.

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Soft percussion and a toasty scent mark the violent transformation of tough seeds into cloud-like puffs. This is the almost magical process of popcorn-making. Dozens of kinds of popcorn are now grown in the US, with different strains assuming distinctive shapes when their kernels explode. So, how did we actually end up with this whimsical food? Andrew Smith traces the history of popcorn.

Lesson by Andrew Smith, directed by Mitchelle Tamariz.

This video made possible in collaboration with Marriott Hotels
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Animator’s website: https://www.mitchelletamariz.com
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Thank you so much to our patrons for your support! Without you this video would not be possible! Vector-Dopamine math, Jasper Song, Giorgio Bugnatelli, Chardon, Eddy Trochez, OnlineBookClub.org, Eric Shear, Leith Salem, Omar Hicham, Adrian Rotaru, Brad Sullivan, Karen Ho, Niklas Frimberger, Hunter Manhart, Nathan Nguyen, Igor Stavchanskiy, James R DeVries, Grace Huo, Diana Huang, Chau Hong Diem, Orlellys Torre, Corheu, Thomas Mee, Maryann H McCrory, Blas Borde, John Hellmann, Poompak Meephian, Chuck Wofford, Adam Pagan, Wes Winn, Conder Shou, ntiger, Noname, Hansan Hu, David D, Mac Hyney, Keith Ellison, robin valero walters, Lynne Truesdale, Gatsby Dkdc, Matthew Neal, Denis Chon, Julian Oberhofer, Monte Carroll, Eddy, Jay M, Constantino Victor Delgado, Andrea Galvagni, Andrew Tweddle and Laurel-Ann Rice.

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