🍽️ Good food, good company. At the fire station, crews cook meals together and make time to prioritize good nutrition, even during busy days. But the kitchen is about more than the meal; the kitchen table is where crews slow down, sit together, and spend quality time with one another. It’s a place to share stories, joke around, talk through a tough call, vent, listen, and check in on each other. These everyday moments around the table build trust, strengthen connections, and create a space where people can let their guard down. It’s one of the many small things that make life at the station about more than just work. #CALFIRE# #StationLife# #Firefighters# #EngineCrew#

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Researchers engineered specialized yeast to transform discarded plastic into consumable cookies. A group based at Southern Illinois University Carbondale is addressing plastic pollution alongside food shortages through an unusual approach. Employing oxidative hydrothermal dissolution, the scientists apply heat to decompose used plastic bottles together with sweetcorn plant residues into forms that microbes can process. The resulting material is supplied to CRISPR-modified yeast strains that convert it into proteins, lipids, and a vanilla-like sweetness. After additional ingredients are incorporated, the blend is shaped via 3D printing into cookies known as µBites, redefining the idea of sustainable cuisine. Although the scientists are still seeking official clearance to sample the products themselves, the idea has generated both interest and doubt. Observers such as Jason Hallett of Imperial College London contend that producing food from plastic lacks commercial viability and cannot meaningfully address worldwide plastic accumulation, especially amid concerns regarding microplastics and genetic modification. The inventors counter that regardless of whether plastic-based cookies become commonplace, the work represents an essential advance toward reshaping societal responses to plastic refuse. [Jayakody, L. N. (2024). Next-generation 3D-printed nutritious food derived from waste plastic and biomass. Trends in Biotechnology, 42(6), 799–800. DOI: 10.1016/j.tibtech.2024.04.004]