You smell to-may-to, I smell to-mah-to. . .

240px-Tomatoes_plain_and_slicedIn February, I sat down with Harry Klee, tomato scientist, to talk about tomatoes, flavor, and taste. Our conversation came on the heels of his presentation to a packed room at the 2013 meeting of the American Association for the Advancement of Science in Boston. Who knew that tomatoes could hold the key to future artificial sweeteners?

Read our conversation, along with eight other intriguing Q&As from my UCSC classmates, here:

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