"I always cook meats on low and things like eggs or cakes on high, because things with eggs in them you want to cook through and through; and you don't want to put food in there that cooks so slowly that bacteria develops."

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A big tree seemed even more beautiful to me when I imagined thousands of tiny photosynthesis machines inside every leaf. So I went to MIT and worked on bacteria because that's where people knew the most about these switches, how to control the genetics.

— Cynthia Kenyon