Hacking the Human Diet

By Tracey Lien Los Angeles Times - Sep 27, 2015

San Francisco — The third floor of the American Industrial Center in San Francisco’s Dogpatch district is food central. It houses confectioners, cupcake bakers, pastry makers and catering companies. Everyone is making or packaging food. Even the two youngish guys who look more like chemists than chefs are, technically, making food. A new kind of food. Tucked away in the humidity-controlled, air-conditioned nook of the building, Alex...