As small, relatively obscure seeds go, quinoa has a lot riding on it.
It measures about 3 millimeters across, and its worldwide production is about 1/20,000th of wheat, but foodies, researchers, farmers, grocers, and food policy experts can’t get enough of it. Packed with protein, adaptable, and hardy, it’s an emerging option in the quest to improve farm incomes while feeding a growing planet with impoverished soils and warming temperatures. The United Nations General Assembly has even given it its own year: 2013, the “International Year of Quinoa.” UN Secretary-General Ban Ki-moon last February said it is “truly a food for the Millennium Development Goals,” … » More …
Growing up, Loralyn Young ’62 heard different versions of her Grandma Lucy, her grandmother’s mother. She was a Pennsylvania-born girl from a large family and for some time was apprenticed to a tailor. She married a homesteader more than 30 years her senior, and was widowed in Kansas with a young child at the age of 35. She later married Civil War veteran John Stevenson and started her second life. Then they moved to Washington where, at the age of 60, Lucy opened her own hat and dressmaking business in Issaquah. From some accounts, she was clever and hardworking. From others, precise and demanding.
Capt. James T. Kirk: You left spacedock without a tractor beam?
Capt. John Harriman: It doesn’t arrive until Tuesday.
—from Star Trek: Generations
Phil Marston is not a Trekkie, nor has he given much thought to the Star Trek tractor beam that can use focused beams of energy to attract and repel derelict spacecraft or, in one case, USS Enterprise Capt. James T. Kirk.
He was just intrigued by something, in this case, the way an acoustic beam is scattered by a sphere.
“Basically, it goes into the category of a problem you solve because it would be curious to see what … » More …
Much of Carolyn Ross’s work involves training people to quantify their taste. The sensory evaluation panels that she and her graduate students organize assess taste attributes in fruit and other foods and beverages such as sweetness, acidity, bitterness, and astringency. And “mouth feel,” which contributes enormously to the taste experience.
But for these panels to arrive at a consensus of, say, how sweet a given apple is, or how tart, or how much it crunches in relation to other apples, everyone must agree on the intensity of those attributes.
Before the panel members can evaluate a given food, they will train for a number of … » More …