Re: Genetically Disillusioned
- Subject: Re: Genetically Disillusioned
- From: C*
- Date: Mon, 04 Mar 2002 11:12:36 -0500
I used to work at the Dept of Agriculture in DC, and we had some of those
fish/tomatos to test. The taste wasn't so bad, kind of mild like perch, but
scaling them was a real pain.
Chick
Ran Lydell wrote:
> Glen
> Several years ago, I went to the Smithsonian, to see their information on
> Genetics/DNA. It is, for an amature ( like me) quite extensive. One of the
> displays , explained an existing "splicing" that has already been
> accomplished. A tomato has been "infused" with genetic material from a
> fish, that swims in salt water which is at below 32 degrees F. something in
> the genetic makeup of the fish keeps it from freezing . The result??? They
> say they have a tomato that can be stored in the freezer, but still taken
> out and sliced. NOTE: Taste was not mentioned! For me the next burning
> question is on a "reverse" procedure --- could we get a fish that could be
> sliced up and used on a BLT ??
> Thanks
> Ran
> ----- Original Message -----
> From: "Glen Williams" <gw1944@vermontel.net>
> To: <hosta-open@mallorn.com>
> Sent: Monday, March 04, 2002 6:07 AM
> Subject: Genetically Disillusioned
>
> >
> > I can only wonder how long before hosta genes make their way into our
> lives
>
> > 20 Dewey St.
> > Springfield , Vermont
> > 05156
> > Tel: 802-885-2839
> >
> >
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