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Thursday, May 30, 2024

Moooove over: How single-celled yeasts are doing the work of 1,500-pound cows

BERKELEY, Calif. — The first course was a celery root soup lush with whole milk. The last was a spice cake topped with maple cream cheese frosting, served with a side of ice cream. And then a latte with its fat cap of glossy foam. In all, a delicious lunch. Maybe a little heavy on the dairy. Only …

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