The other night at Harvard, wd~50 chef Wylie Dufresne talked transglutaminase or, as he calls it, meat glue, because it "sounds cooler, and a lot more evil." On using the substance to "contradict nature": "I'm not saying nature is wrong, but sometimes it's not convenient...It's not like I am trying to create a jackalope, although that would be pretty cool." [Boston Magazine]
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Wylie Dufresne at Harvard
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