Playing With Our Food: Has the Perfect Broccoli Gone Too Far?
If you don’t get enough fruits and vegetables, maybe changing up your traditional veggies will make them more appealing. That’s what plant scientist Thomas Bjorkman has been experimenting with at Cornell University. He’s on a mission to create the “perfect” broccoli, which will supposedly be much tastier than the broccoli we eat today. Since 90% of broccoli sold in the U.S. is actually grown in California, it’s often spent a long time sitting in warehouses and on delivery trucks before it reaches your grocery stores. While that isn’t a problem for a lot of fruits and vegetables, broccoli tastes best when eaten fresh, right after it’s picked. If left out for too long, it develops a bitter, rubbery and sulfurous taste.