Clare Cameron stood behind a folding table, stacked with zucchinis, peppers, cabbages and cucumbers, and explained the differences between running a farmer's market and plant conservation genetics, pausing only to bag produce for customers.
Working on a farm and running the weekly market, she has learned to identify food crops and to care for them, she said. A scientist does laboratory research on plants; at the farm, she said she is “on the ground” with them.
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