- cross-posted to:
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- cross-posted to:
- [email protected]
I’m naturally quite cautious about things like this, but I’m curious to hear your thoughts.
I’m naturally quite cautious about things like this, but I’m curious to hear your thoughts.
I think we shouldn’t be torturing pigs on an industrial scale to make soybeans taste or feel different.
Did you read the article? It’s about splicing the DNA snippets that produce umami proteins onto plants.