Broccoli’s Extreme Makeover

This article from The New York Times Magazine discusses the history and transformation of broccoli from a less popular vegetable to a superfood. It explores the efforts of a group of scientists who aimed to make broccoli more appealing and marketable to consumers. The article highlights the extensive breeding and genetic modification techniques used to create a new type of broccoli called Brassica oleracea var. italica. It also delves into the challenges faced by the scientists in bringing their new broccoli to the market and the potential health benefits associated with consuming this vegetable. Overall, the article provides an interesting look into the science and marketing behind the broccoli's extreme makeover.