Researchers develop new microneedle array combination vaccine delivery system

Philadelphia, April 21, 2020 — In parallel to their current work on a potential coronavirus vaccine, researchers at the University of Pittsburgh School of Medicine have developed a new vaccine delivery system for vaccines using live or attenuated viral vectors: a finger-tip sized patch that contains 400 tiny needles, each just half of one millimeter.…

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Study identifies potential drug treatments for telomere diseases

Capping decades of research, a new study may offer a breakthrough in treating dyskeratosis congenita and other so-called telomere diseases, in which cells age prematurely. Using cells donated by patients with the disease, researchers at the Dana-Farber/Boston Children’s Cancer and Blood Disorders Center identified several small molecules that appear to reverse this cellular aging process.…

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When E.V.O.O. Met Chocolate

Kosterina, an olive oil company in the Peloponnese region of Greece that uses native koroneiki olives, has introduced chocolate bars, the dark chocolate blended with the extra-virgin olive oil. The result is rich, silky chocolate in some uncommon Mediterranean flavors like fig and balsamic vinegar; almond butter with vanilla; and nuts, including walnuts and pistachios,…

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11 New Cookbooks Worth Buying, Even in Quarantine

These days, an uncommonly large number of people are cooking every meal, and while recipes are not in short supply, inspiration might be. Cookbooks are still one of the best ways to pull yourself out of meal-planning fatigue and find an idea — a pasta sauce, a flavor combination, a technique — that can change…

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A Glass to Keep Half Full

Even that pour of club soda will take on a springtime rosé hue in this new glass. It comes in a stemless shape, now something of a classic, and has a bubbly pattern in pale salmon pink that deepens from top to bottom. It’s a fairly substantial glass, holding 16 ounces, and could even be…

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Ashkenazi Foodways Explored in Online Course

A new online course from the YIVO Institute for Jewish Research in Chelsea explores the history of Jewish food through the lens of Ashkenazi traditions. It features personalities and scholars in the Jewish food world, like Darra Goldstein, Lior Lev Sercarz, Adeena Sussman, Leah Koenig and Niki Russ Federman, along with materials from YIVO’s archives.…

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Rezdôra Sells Its Pastas to Go

Before the pandemic, a reservation at Rezdôra was a challenge, and now it’s not possible to dine at Stefano Secchi and David Switzer’s year-old restaurant, featuring the food of Emilia-Romagna. But you can try a plate of the highly regarded homemade pasta, which impressed Pete Wells to the tune of three stars. Mr. Secchi is…

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