JELL-O is practically considered a food group in Utah, the state I have called home for the past twenty years. Green JELL-O with carrots being a potluck favorite. I never acquired a taste for the viscose substance, but it seems to have inspired a group of scientists at Stanford to help make the brain transparent so it can be viewed in all its three-dimensional splendor.
According to an article in the Science section of yesterday’s New York Times, they have created a process called Clarity, that preserves the biochemistry of the brain so researchers can study specific structures that could hold answers to conditions such as autism, schizophrenia and ptsd. Here’s a link to the article in journal Nature if you’d like to learn more.
If you have any good JELL-O recipes that may help me acquire a taste for the stuff, please post them here!