In 2010, Patrick O. Brown, then a biochemist at Stanford University, and Michael Eisen, Berkeley professor of genetics, were at a board meeting in Washington, D.C., for PLOS, the Public Library of Science.
In March of last year, Alice Waters, the food activist and owner of the Chez Panisse restaurant, surprised everyone by prematurely announcing the University of California’s plans for a major, sweeping initiative to take on the many problems in the food system—not just on campuses but around the globe.
Posted on July 2, 2015 - 8:13am
Remember Tang? It was the “space age” drink that in 1962 astronaut John Glenn sipped in orbit on his Mercury flight, and for a while thought to be the next generation of orange juice. It was considered convenient because it came in powder form, was less perishable than juice, and boasted lots of vitamins and calcium.