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US (OR): Portland chefs drive movement to breed flavorful veggies

A few years ago, Lane Selman, an Oregon State University researcher who works with organic farmers, asked 20 of her chef friends to try nine different pepper varieties and rank which they liked the best. After the formal tasting, they lingered over Prosecco and began discussing each type, going beyond the scientific measurements to more subjective characteristics: texture, color, flavor.

Selman realized she was in the middle of a special conversation. "The people that are doing the breeding don't get to hang out with the people doing the eating very often," she said.

A growing legion of farmers, chefs and scientists are trying to revolutionize breeding – from seed to harvest. They want Americans, who are largely picky eaters, to think about their daily bread like high-end chefs.



To build a better vegetable, Selman has recruited elite Portland chefs to taste dozens of vegetables, prepare them in inventive ways and give feedback to the people who grow them. The plan is to start with chefs, but end up transforming supermarket aisles. It sounds simple, but if it's successful, it could change the way we eat. Maybe, she thought, people might consider buying squash instead of junk food if vegetables tasted better. Maybe it would help farmers, not just in Oregon, but beyond.

"We should have vegetables taste better so people will eat more of them," Selman said. "Chefs always want something new and something unique or different. Something that looks very striking and tastes different."

Read more at OregonLive.com
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