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Tags >> sustainable food sources

Since I've been working in the fields in Crete nonstop for months, I had to catch up on food news. Here are highlights, some of which have prompted great comments on my facebook page and others, including the USDA's.

USDA Web Post: "Yeast Genes Improve Shelf Life of Tomatoes" By Avtar Handa, Purdue University, July 6, 2010 http://www.usda.gov/blog/usda/entry/h2_yeast_genes_improve_shelf [Note from Nikki: what the hell?]

Blue Ocean Institute: Connecting with Chefs on Sustainable Seafood Info and Sourcing: http://www.blueocean.org/programs/seafood/schooling-chefs [great projects!]


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