Opponents of genetically modified food are crying foul over a recent government grant to the maker of GM salmon. The funds, which are earmarked for research, came on the heels of a financial report in which the firm reported eliminating board members to cut costs and acknowledged it needs to raise additional capital.
Those of us who want to keep meat from spoiling for more than a few weeks have had limited options till now. We can cure it into bacon or sausage; freeze it or dry it; or buy it supermarket-"fresh" in a shrink-wrapped envelope. Now Daniel J. O'Sullivan, a professor at the U. of Minnesota, has a new solution that might keep a piece of meat fresh for years on the shelf.