Chef Dan Barber is developing a strain of wheat that is milled and baked at his restaurant Blue Hill at Stone Barns.
“The diversity in our seed stocks is as endangered as a panda or polar bear right now.” The new PBS “Seed” documentary explores the David-and-Goliath battle with food corporations. Read moreRead More »
“In the early years, most of our effort was really geared toward grower traits — yield, degree of netting, size, shape, maturity. That was really where the early genetic improvement was being made,” says melon breeder Bill Copes, in the demonstration garden of the international seed company HM Clause in[…]Read More »