Jonny Hunter: “To me, the most exciting thing in food is that plant breeders are starting to look at flavor instead of production agriculture. The work at Dawson Lab [Julie Dawson, assistant professor of horticulture] has the opportunity to transform how we use vegetables in our diet.”
What he’s doing: Head of the Underground Food Collective, Hunter is working with a University of Wisconsin–Madison horticulture program that teams up farmers, breeders, students and chefs to grow new and more flavorful vegetables.
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