Farm to Lab - The New York Times
I started my day at Goodland Organics, a family-run farm in Southern California where I met with the owner, Jay Ruskey, who has been growing select produce for Apeel Sciences. I ended my day at their laboratory in Santa Barbara, where they are working on developing technology to genetically modify produce to lengthen its shelf life by a significant amount of time, therefore reducing food waste. Farms and labs are two very different environments, and this is probably the only time I will ever visit both in the same day.