Meat has a distinct taste, texture and aroma − a biochemist explains how plant-based alternatives mimic the real thing
Whether your holiday table has turkey or Tofurky this year, you’re consuming a combination of proteins, fats and water.
Julie Pollock, Associate Professor of Chemistry, University of Richmond •
conversation
Nov. 25, 2024 • ~9 min
Nov. 25, 2024 • ~9 min
Svalbard Global Seed Vault evokes epic imagery and controversy because of the symbolic value of seeds
The Svalbard Global Seed Vault has a practical mission – protecting seeds as a backup for seed banks around the world – but inspires strong cultural, political and artistic reactions.
Adriana Craciun, Professor of English and Emma MacLachlan Metcalf Chair of Humanities, Boston University •
conversation
Nov. 4, 2024 • ~9 min
Nov. 4, 2024 • ~9 min
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