Ailments, Broilers, and Cattle: The ABCs of Why Food is Being Reinvented

The beauty of food isn’t food, it’s biology. The succulence and juiciness of meat, the mouthwatering umami flavors of pizza, the tenderness of steak, the crunchiness of buffalo wings, even the soft, stretchy nature of cheese. It’s no secret that because of these features provided by proteins, fat cells, etc., the role of food has transformed from the source of sustenance for humanity to a commodity to be savored.

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Okezue Bell

Okezue Bell

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Social technologist with a passion for journalism and community outreach.