Future food can be better for taste.
The Bread Lab has been receiving a lot of buzz recently. It’s graced the pages of the New York Times, New York Magazine, Mother Jones — and it even inspired its own section in Dan Barber’s opus The Third Plate. If the Bread Lab were a schmancy new restaurant run by an innovative chef, the coverage wouldn’t be too surprising. Instead, the Bread Lab is a part of Washington State University’s ag extension program.
“Hold the scone — why should I care about a dang agriculture program?” you may ask. First off, great topical pun. Second, the Bread Lab is shaking up the carb world as we know it. Plant breeders at public universities have historically concentrated on yield when breeding wheat and other grains. As a result, America grows 10 percent of the world’s wheat supply, but the resulting flavorless toast is, well, pretty milquetoast. Plus, unless you’re a big farm…
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