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Food
This Startup Wants to Grow Rice in the Ocean
Using CRISPR to activate ancient genes, Alora’s plan could be key to our future food supply.
By
Jacopo Prisco
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Rewilding Is Good for the Environment—but It’s Good for You, Too
Adopting a “back to nature” approach to life could offer stress reduction, stronger social connections, and improved health.
By
Jessica Carew Kraft
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4 Books to Read Right Now
Mini forests, seed preservation, our synthetic biology future, and a comic on depression.
By
Jason Socrates Bardi
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Cheating My Way to a Ketogenic Lifestyle
Can supplementing with Juvenescence’s Metabolic Switch replace a keto diet? Richard Sprague investigates.
By
Richard Sprague
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Pulling Steaks From Thin Air
Meat made from recycled carbon dioxide is on its way. But will it taste good?
By
Jacopo Prisco
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Food Lasts 1 Week Longer with this Edible Silk Coating
Mori’s silk protein coating for food promises to also reduce the global waste stream and cut down on plastic packaging.
By
Paolo Pontoniere
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Self Tracking for the Rest of Us
In his new book, “Personal Science,” quantified-self expert Gary Wolf shares how to hone your observational skills to optimize your health.
By
Richard Sprague
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Insect Futures—From Farm, to Table, to Pharmacy
Insect-based foods, fuels, fertilizers, and antimicrobials will be a part of our future, like it or not.
By
Robin Donovan
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Waiting for the Unicorns of Sh*t
Microbiome research has huge implications for the very sick. But can startups get healthy people in on the action?
By
Ellen Airhart
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Hacking Mother’s Milk
Demand from body builders, neonatal intensive care units, and Big Pharma fuels synbio substitutions for the goodness of breast milk.
By
Paolo Pontoniere
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