Chefs and condiment companies alike are excited by the newfound culinary properties of an ingredient people have literally been pouring down the drain for years.
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Things are apparently pretty bleak in 2020.
The company calls it the "McDonald's of the future."
Researchers are planting 65 "resilient" spuds in Earth's harshest desert conditions.
"Their skills are somewhat limited."
The future is now.
Indoor farming could change the game for a state that imports as much as 95 percent of its food.
The 2015 outbreaks have some entrepreneurs rethinking their tech gizmos.
The biotech company behind the fish says it could be on the market in two years.
"Plentiful, healthy, and virtuous, kelp is the culinary equivalent of an electric car."
It can carry 80 pizzas at one time.
An executive from Adobe is coming aboard to help "power Starbucks into the future."
Who'll draw the short straw on taste-testing this?
Easily the most groundbreaking greens-related news of this generation.
They want to make space lettuce "a palatable, nutritious, and safe source of fresh food."
Yet these same inventors seem to think the machines will be able to replace noodle shops — which does not sound okay because noodle shops are the best.
Apparently, there's a good chance it'll be from McDonald's.
Noah Robbins is on a quest to change the way we eat by applying Silicon Valley-like data analysis to commercial farming.