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Chefs and seed breeders collaborate to create flavorful new foods

The Splendid Table: “The unfortunate reality about seeds is that most are not bred and selected for flavor. Rather, they are chosen specifically for the yield, uniformity and shelf stability of their fruit or vegetable. Chef Dan Barber wants to change that. The chef-owner of Blue Hill and Blue Hill at Stone Barns wants to help create seeds that bring forth new foods with unexpected and unique flavors. Which is why he – along with seedsman Matthew Goldfarb and seed breeder Michael Mazourek – cofounded of a new seed company called Row 7. They work directly with professional chefs, who give guidance on what flavors to breed for in their vegetables. Barber explained to Francis Lam that this type of partnership could change how and what we all eat. See the Cook + Grow section of Row 7’s website for more information on growing and cooking with their unique produce…” [This work can been seen as a metaphor for how the legal sector has multiple, complex dependencies upon commercial products and services that in large measure determine the “flavor” of our research.]

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