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EATING WELL MAGAZINE

The Flavor Farmers

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the Wall Street Journal

Why Your Squash Tastes Better Than It Used To

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Food TanK: The Think Tank For FOod

Uniting Chefs, Eaters, and Plant Breeders: The 2017 Variety Showcase

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New York Magazine

The Produce of the Future Could Taste Better, Reduce Waste, and Look Very, Very Cool

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PNAS

Science and Culture: Vegetable breeders turn to chefs for flavor boost

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Tilth Alliance:

Culinary Breeding Network Bridges the Gap Between Plant Breeders and Eaters

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the oregonian 

How Chefs, Farmers and Seed Breeders are Building Better Vegetables

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In good tilth

Connecting Lane

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modern Farmer

The Outsize Importance of the Tiny Organic Seed

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National Public Radio

Plant Breeders Aim To Save Northwest From Bland Veggies

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Mise

Why You Should be Totally, Absolutely, Flat-Out Amped About Seeds.

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Take Part

Turns Out, the Future of Food Lies in These Old Seeds

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Underground Airwaves

Plant Breeding with Lane Selman

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Mother Jones

In Which Top Chefs Have Their Minds Blown by Scientists

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Edible Manhattan

Starting with a Plant Breeder, Chefs Optimize Flavor from Seed to Plate

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Capitol Press

Network Aims to Link Plant Breeders and Buyers

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field test

Seed Boutique

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Rootstock Radio

Breeding for Taste with Lane Selman

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Cooking Up a Story

Variety Showcase Video

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Oregon's Agricultural Progress

The Seed to Supper Economy

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Pacific Standard

Fruits and Vegetables are About to Enter a Flavor Renaissance

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Organic Life

The Seed of an Idea

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Edible Manhattan

What Are the World’s Greatest Chefs Talking About? Seeds.

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Eat this podcast

The Culinary Breeding NetworkBreeding Vegetables for Flavor; Now There’s a Thought

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Stone barns center for food & Agriculture 

Future of Flavor

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Epicurious 

Why Your Food Will Taste Better in 2035

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The Atlantic

Making a Meal That's Bred-to-Order

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Food and Wine

Taming the Habanero

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Civil Eats

A Better Tomato, A Better Tomorrow

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Food & Wine

7 Perfectly-Customized Vegetables Brought to You By the Culinary Breeding Network

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Portland Monthly

Breeding Seeds Worth Saving

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New York Times

Sowing a Change in Kitchens