Green Options

Bacterial evolution can be accelerated with the MAGE technique to produce large numbers of  favorable mutations (micrograph image magnified 10, 000 times)

Bacteria are prolific replicators, and some species can replicate into the millions in just a few hours. Bacteria, in the functioning of their cellular and biochemical machinery, also just happen to manufacture some very useful chemicals and bio-active molecules. The microbe populations also exhibit high rates of random mutation, which can confer adaptive traits, over time, onto the newer, variant population.

These attributes of bacterial life forms have been exploited in the lab (and in other industries) for some time, but generating genomic diversity in the lab has been challenging; inserting genes or entire genetic sequences into a cell’s nucleus (and DNA) can be done readily, but controlling or directing how exactly these hybrids mutate, is quite another thing. Further, new phenotypes (the main physical traits or properties) don’t usually happen fast or frequently enough for practical uses. But with a new technique called MAGE (Multiplex Automated Genome Engineering), bacteria are now being engineered (and “directed”) to perform these functions much faster and much more efficiently.

In this the 150th anniversary year of the publication of Darwin’s On the Origin of Species (and the 200th anniversary year of his birth), it is worth returning to that era of profound discovery and re-examining some of the controversies and earlier evolutionary theories begotten in the years just preceding its publication. Today (and ever since Origin), the core, controversial idea of evolution tends to be rather simplistically summed up as: we are descended from apes. Of course, Darwinism, as [...]

It has been assumed for most of the history of micro-biological science that such micro-organisms are purely “reflexive”; they simply respond and adapt to external stimuli (such as exposure to chemicals, heat stress, or drugs). But research over he past 2 years by two different scientific teams (a Princeton team lead by Saeed Tavazoie, and, a team from the Weizmann Institute in Israel) is shaking up present understanding and over-turning basic assumptions.

When people go hunting, they kill the big trophy animals with the largest antlers, hide, horns, etc.  The scawny, weak animals are left behind, reversing the natural selection Darwin espoused in his theory of evolution.

Newsweek explains how hunting cause “evolution reverse”:

Researchers describe what’s happening as none other than the selection process that Darwin made famous: the fittest of a species survive to reproduce and pass along

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The Bravo TV Series, Top Chef, is one of the highest rated food shows on television right now, and it all started with Season 1 where Harold Dieterle won over the judges and emerged as one of the hottest new chefs in the country world.  But despite the fame and celebrity status that has ensconced him since his big win, Harold remains the picure of humility, reaffirming his commitment to hard work, passion for cooking and his one true love, food.

Although I spent most of season 1 swooning over him his dishes, I put on my journalist’s cap and was the picture pf professionalism in conducting an interview with him (thanks to Divya Gugnani, founder of Behind the Burner) where I learned that it takes more than just skills to create a culinary masterpiece.  It takes heart.  And that’s something Harold has by the measuring cup full.

Favorite indulgent food: Sun Chips & Ben Jerry’s Ice Cream

Favorite healthy food: Ripe Fresh Fruit

One kitchen tool you can’t live without: Vita Prep Blender

One ingredient you can’t live without: Salt

Your cooking philosophy in one sentence: Love it and it will do whatever you want
 
I couldn’t start out the interview without talking about Top Chef. What was it like to win such a fiercely competitive and high profile competition?

It was a great honor to be recognized by influential people in the food industry.