incredible to walk down a hallway in the bread lab with 100-year-old grains on the walls

some grains had certificates next to them, commemorating the people who discovered/created the new types of grains

it’s an especially important area of focus today where we’re getting yearly 1/100 climate events- farms in the region are shifting crops and planting patterns to be more resilient. a new type of whole wheat flour is made from multiple types of wheat, each specialized to a different event. this ensures at least some of the crop survives successfully

clanking professionally | bc skier | surfer | baker

Everyone is from somewhere. Cofounder and CEO of Pinata. https://www.pinata.cloud/

100%, it's cool living near Washington State University- they do a ton of that type of research. another one is their Cosmic Crisp apple that they spent 20 years optimizing for a Honeycrisp-profile with longer shelf life

Was recently talking to a bioengineer that was focused on curating specific "stress memories" in corn to withstand droughts. Fascinating.