As you add condiments to your burgers, hot dogs, etc. at a summer barbecue, take a minute to reflect on where they come from. Most are plant products. And a recent study published in PNAS tells the story about how humans wound up with mustard. As life got going, it started to fill new niches … More Cutting the Evolutionary Mustard.
What to make of Junk DNA A few weeks ago, science writer Carl Zimmer wrote (and literally bled in T. Ryan Gregory’s lab) a column in the New York Times exploring “junk” DNA. It’s a really good piece that also hits on how scientists have been arguing for a long time about what’s adaptive, what’s random, … More A small plant genome and “junk” DNA.