The next generation of genetically altered food is forging ahead, aiming to be attractive to consumers rather than producers.

For 15 years, Kuhlow, a 51-year-old former Stony Brook microbiology researcher, has been logging observations of leaf and bud appearances — in his own garden, or farther afield on a hike — into a ...

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Instead of waiting all summer for one or two peppers to ripen, each snacking pepper plant can produce as many as fifty ...

Monitoring urban plant health traditionally requires extensive manual labor and botanical expertise, creating challenges for cities facing expanding green spaces, higher population densities, and ...