Making a meal that’s bred to order (Atlantic)

Making a meal that’s bred to order (Atlantic)
But if farmers want hardy foods that are easy to grow, consumers want fresh foods that taste good. That’s where chefs can play a huge role, says Lane Selman, an agricultural researcher at Oregon State University. “Plant breeders are really big decision-makers, but sometimes they’re guessing,” she says. “Working with chefs sheds a lot of light on what the final users—the eaters—are going to want.” (see also Grist)