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CALS Celebrates the Tastier Side of Science

Michael Mazourek discusses his plant breeding work with the Honeynut squash during a event Nov. 19 at Stone Barns. Photo by Sirin Samman.

Michael Mazourek discusses his plant breeding work with the Honeynut squash during a event Nov. 19 at Stone Barns. Photo by Sirin Samman.

Via CALS News [2016-11-29]:

Nearly 200 Cornellians were treated to a taste of collaboration between the College of Agriculture and Life Sciences (CALS), Stone Barns Center for Food and Agriculture, and Blue Hill restaurant on Nov. 19.

The event, held at the Stone Barns Center for Food and Agriculture in Pocantico Hills, New York, showcased farm-to-table cuisine that incorporates ingredients bred by CALS plant breeding and genetics assistant professor Michael Mazourek.

Mazourek is a leading innovator in the movement to breed better tasting vegetables that encourage people to eat more nutritious food. Since 2009, he has been collaborating with Blue Hill chef Dan Barber to create an array of healthy, innovative, and delectable dishes that are served at Blue Hill at Stone Barns, the much-lauded farm-to-table restaurant.

The event, which was a joint effort between CALS and the Northeast Corridor Alumni Affairs and Development office, allowed guests to literally enjoy the fruit—and vegetables—of Barber and Mazourek’s labor.

Read the whole article.

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