Some things are best left unsaid, and my experience as a pig cloner comes up in conversations only to cause nervous twitching on the part of my listeners. “How”, they wonder, “could someone dedicated to conservation and the environment wander off into the black art of biotechnology?”
During the years when I was raising heritage breeds of livestock in Maine, I found that one of our precious swine bloodlines was drying up. The farm, founded for the purpose of conserving rare breeds of livestock, Read more [...] Confessions of a Pig Replicator
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Some things are best left unsaid, and my experience as a pig cloner comes up in conversations only to cause nervous twitching on the part of my listeners. “How”, they wonder, “could someone dedicated to conservation and the environment wander off into the black art of biotechnology?”
During the years when I was raising heritage breeds of livestock in Maine, I found that one of our precious swine bloodlines was drying up. The farm, founded for the purpose of conserving rare breeds of livestock, Read more [...] 
I recently visited the new exhibit at The American Museum of Natural History in New York called Our Global Kitchen, Food, Nature, Culture. As more and more Americans learn about their food, they can now feast on a museum exhibit that attempts to tell the whole story.
To tackle food as a broad subject is to launch upon a vast ocean in a small barque amidst thousands of hidden reefs. Topics such as genetic modification of foods lurk beneath the surface of most conversations about food. But this 
The Food Lab (TFL) is based in the Center for Sustainable Development (CSD) of the School of Architecture (SOA) of the University of Texas at Austin (UT). The Food Lab provides undergraduate awareness of food issues, encourages and motivates students to engage with innovative food systems research, and provides support to startups that leverage University research.
The Lab is a catalyst for scientific and cultural experimentation and innovation in the food system. We encourage the research community 
You don’t have to listen to Jim and Mike Richardson talk about their farm for very long before you know they are improvers. Their farm is a laboratory for experimentation with forage varieties, poultry houses, pig feeders, and grass-fed beef. Building upon the experience of Jim’s long career as a veterinarian and Mike’s enthusiasm and curiosity about farming, the two of them are well equipped to improve food production in Central Texas.
The Richardson’s innovations join a long tradition