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Science and Culture: Vegetable breeders turn to chefs for flavor boost

  1. Carolyn Beans, Science Writer
  1. Fig. 1.

    Chefs with expert palates are helping plant breeders revolutionize the flavor of produce. The owners of the Oregon-based, organic seed company, Adaptive Seeds—Andrew Still (Second from Right) and Sarah Kleeger (Left)—walk their fields with Oregon State University agricultural researcher Lane Selman (Right) and local chef Timothy Wastell as the team develops new varieties of kale. Image courtesy of Shawn Linehan (photographer).

  2. Fig. 2.

    By offering feedback at vegetable tastings hosted by University of Wisconsin–Madison plant breeder Julie Dawson, chefs in Madison, WI, influence the flavor profiles of vegetable varieties in the making. Pictured Left to Right: Jonny Hunter, Julie Dawson, Tory Miller, and Dan Bonanno. Image courtesy of Gerhard Fischer (University of Wisconsin–Madison, Madison, WI).

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