Differences in wine quality between vineyards have long been attributed to processing techniques and seasonal variation. But research now suggests that regional differences between wines are shaped by microbes — specifically, fungi and bacteria. Cultivating certain grape microbes may actually improve wine flavor.
Amy Harmon's excellent, recent article in the New York Times describes how the Florida orange juice industry may soon be wiped-out because of a new bacterial disease spread by an introduced insect. It looks like there could be a technology-fix for the problem using genetic engineering. The question is whether the…
Oregon's Willamette Valley produces some of the country's best wines. But it's also subject to the infamous "Pineapple Express"—heavy rains blowing in from the Pacific that can ruin grapes. Unless you've got a vacuum.