Tim Didion

3 weeks ago | abc7news.com | Tim Didion

EAST PALO ALTO, Calif. (KGO) -- There are concerns from environmental groups and others about expanding cuts by the Environmental Protection Agency, and what they could mean across San Francisco Bay. This could directly impact the work that keeps our ecosystems climate ready. As director of the nonprofit Climate Resilient Communities, Violet Saena works to protect East Palo Alto and other shoreline communities in the crosshairs of climate change.

4 weeks ago | kesq.com | Spencer Christian |Tim Didion

By Spencer Christian and Tim Didion Click here for updates on this story MENLO PARK, California ( KGO) - An experimental technology now in testing holds the promise of revolutionizing California's depleted water supply. California spends billions to store water, pump water and recycle water. But even with climate change bearing down, one strategy is a tougher sell: desalinating water and pulling it from the sea.

4 weeks ago | abc7news.com | Tim Didion

MENLO PARK, Calif. (KGO) -- An experimental technology now in testing holds the promise of revolutionizing California's depleted water supply. California spends billions to store water, pump water and recycle water. But even with climate change bearing down, one strategy is a tougher sell: desalinating water and pulling it from the sea. Just ask Tim Quinn, Ph.D., who spent four decades as one of the state's top water managers.

1 month ago | abc7news.com | Tim Didion

SAN FRANCISCO (KGO) -- The Trump administration is proposing to cut roughly a third of the federal health budget -- which would mean eliminating dozens of programs and shrinking health agencies. The effects could ricochet through huge institutions like UCLA, Stanford and UCSF, putting pressure on the Bay Area economy. While few institutions are reacting publicly, three top researchers are speaking out on their own about the tremendous stakes.

1 month ago | abc7.com | Tim Didion

SAN JOSE, Calif. -- There's something fresh at Berkeley's Starter Bakery besides the bread and croissants, and owner Brian Wood says it's a key ingredient. "Butter is a critical part of croissants. For croissant, it's really adding texture. It's adding to the flaky characteristics of the crescent, and it's adding flavor, Wood explains. But the butter he's mixing into the recipe today, is different. "It does look like butter. It's it behaves a lot like butter.