Plant breeders and chefs work together to cook up yummier food

Grist
By Kate YoderNov 11, 2015, 7:56 pm96 pts
Anyone who has sampled a pink-fleshed, flavorless, store-bought tomato can tell you that taste isn’t exactly our food system’s No. 1 priority. That’s why chefs could contribute a lot to the world of plant breeding — they can tell the plant scientists what consumers actually want to eat. The…

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