Inside the Wisconsin Institute of Discovery, Madison chef Tory Miller stands over a tiny bamboo serving boat, concentrating as he pipes a dollop of bearnaise to finish off a bite-sized dish.“Tomato,” he says, almost reverently, placing the specimen in front of a hungry dinner guest. But it’s not your standard grocery-variety (or even garden-variety) fruit — it’s from a special breeding line developed as part of UW-Madison’s Seed to Kitchen Collaborative.
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