Savoring Science Content

Chef Santana Diaz: Bridging Good Health and Fine Flavors

Christopher J Macias — September 14, 2021 - 1:17pm

The details of the dinner would be daunting enough for most chefs. Picture nearly 850 attendees seated in the middle of a bridge that’s closed to traffic. And many of these diners, who feast on the freshest of local ingredients, are a discerning bunch. They are civic officials, local movers-and-shakers and leaders in the area’s restaurant and agricultural worlds, and foodies who’ve paid $250 each for a highly coveted reservation.

What’s a GMO Dinner?

Amy M Quinton — September 08, 2021 - 2:02pm

Rainbow papayas, non-bruising potatoes, pink pineapples, salmon and beer were just some of the GMO (genetically modified organism) foods served at an all-GMO dinner in Davis. The dinner was a prelude to the �°��ϲ��Ļ��Ϣ Davis-hosted international Transgenic Animal Research Conference, which focuses on new developments in genetic engineering of animals.

Welcome to Savoring Science

Christopher J Macias — September 08, 2021 - 1:53pm

Mmmm, just like grandma used to cook - that is, if grandma was a specialist in genetic engineering.

�°��ϲ��Ļ��Ϣ Davis’ Amy Quinton recently attended a dinner where the menu focused on genetically modified organisms (GMOs) as ingredients. Think of GMO salmon, Pinkglow Pineapple with a color true to its name and a hazy beer that’s brewed with genetically engineered yeast.