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Food
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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Could Intermittent Fasting Slow Cancer?
Early studies of intermittent fasting for breast cancer are underway to see if it slows tumor growth and saves lives.
By
Robin Donovan
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Future Food Needs Some Historical Context
A new book considers how past innovations transformed our food systems.
By
Diana Gitig
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Raw Emotion Grows in UK Debate Over Gene-Edited Crops
Will fears of climate change cause Great Britain to loosen its restrictions on genetically edited crops?
By
Andrew Rosenblum
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The Cosmic Grapevine
Blasting grapevines into space could help the wine industry survive climate change.
By
Matthew Ponsford
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A Short History of Atomic Gardening
Hunger, profits, and Atoms For Peace have driven attempts to alter crops with radiation, chemicals, and genetic manipulation.
By
Matthew Ponsford
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