Carcass of Beef by French artist Chaim Soutine, c. 1925. Source: Wikimedia Commons/Public Domain. “There was never the least attention paid to what was cut up for sausage… there would be meat that had ...

When I was in the third year of my undergraduate degree, my classmates and I were tasked with quite a terrible experiment for our microbiology class. We were to fill Petri dishes with agar-agar and ...