Cornell scientist’s quest: Perfect broccoli
< 1 minute read
There it sits, a deep-green beauty at the farmers’ market: that sweet, crisp nutritional dynamo we know as fresh local broccoli.
And then there’s this: a bitter, rubbery mass that’s starting to turn yellow around the tips, all bumped and bruised from its long trip from the field to the supermarket.
Thomas Bjorkman, a plant scientist at Cornell University, examined the store-bought specimen like a diagnostician, unflinchingly but with a certain compassion. The New York Times
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