Yvonne Carts-Powell

Chocolate and Cars

In Science on September 17, 2010 at 7:25 pm

Cocoa beans in a cacao pod. CREDIT: Keith Weller, USDA

I have way too many choices of things to write about this week — and I’m in the middle of an assignment about giant optical manipulation (which is way cool) — so until I have time to write, take a look at these:

Penn State researchers have sequenced the chocolate genome , which, I think anyone addicted to chocolate would agree, is a Good Thing. More info on the science here at Nature Precedings.
(Speaking of the intersection between chocolate and science, I received an invitation to make truffles with the MIT chocolatiers group. I didn’t know they existed until now!) Also speaking of chocolate and science, just yesterday I was flipping through McGee’s “On Food and Cooking”, which has a section on chocolate.

NPR had a lovely report on the winners of the 100-mile-per-gallon-car X-prize. (See more at the X-Prize site.)


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