The Age of Coddling Is Over  The New York Times

Lactic acid bacteria present in kimchi cabbage and garlic carry out the fermentation  EurekAlert

Science Outside The Classroom: Make it rain  KBTX

Here’s the Science Behind Why Gin and Tonics Taste So Good  Thrillist

A lot of weird science goes into making bread  Mother Nature Network

Euromed’s Olive Leaf Extract Demonstrates Antibacterial Properties in Published Novel Study  PR Web

Newport Craft names new brewmaster  The Providence Journal

WCMA Supports Dairy Industry’s Future Leaders with $15000 in Scholarships  Hoard’s Dairyman

Molecular & isotopic evidence of milk, meat & plants in prehistoric food systems  HeritageDaily

Burger King giving students free Whoppers for solving questions amid coronavirus school closings  USA TODAY