Researchers at the National Institute of Plant Genome Research in India have found a surprisingly simple way to extend the shelf life of fresh tomatoes. Most tomatoes will last about 10-15 days before going unappealingly squishy. The enhanced tomatoes last 45 days or more and are firmer than unmodified tomatoes, which I imagine makes for [...]
All articles in category: "Food, Genetic Engineering"
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I say tomato…
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Farm to Folk
I finally got signed up for a vegetable share with Small Potatoes Farm through Farm to Folk, our local CSA (Community Supported Agriculture) program. This is the fourth year that I’ve had a CSA and I love it. I’m really looking forward to spring, and not just because I don’t want to look at snow [...]
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What’s for lunch?
The victory of parents against HFCS in chocolate milk from Berkeley Farms in one school district in California rings sadly hollow. The change has no effect on the children’s health, but leads parents to believe that they’ve made a difference. Hopefully, this small change will lead them to fight for larger changes, but if they [...]
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Biofortified is going to Italy!
I just submitted a poster abstract featuring Biofortified for the Maize Genetics Conference 2010. The title is: Biofortified: An educational resource for plant genetics and genetic engineering. What do you think? I’m looking forward to presenting the idea of science blogging to all of the maize geneticists and to hopefully recruiting more regular and guest [...]
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Chez Panisse with Michael Pollan
We just got back to Karl’s parent’s house from Berkley, we’re trying to unwind, but I think it’s going to take a while! Dinner with Michael Pollan and Karl (and Frank, of course) was a really wonderful experience. The conversation was fast paced and fabulous, covering the map from science journalism to specific details on [...]
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Follow Frank on Twitter- RT @szintri: Last one to leave lab tonight. I win!/lose
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