COLLEGE STATION, Texas – Vaughn Bryant peered through the eye piece of his microscope, making infinitesimally small adjustments on the position of the slide beneath the lens.
“Nothing,” he said, and switched the slide for another.
“Again, nothing,” he said after about 40 seconds, and substituted another glass slide with a smudge in its center.
“OK. We’ve got clover. Some nice cherry, plum and rose.”
Moving the slide a bit, the professor of anthropology and director of Texas A&M’s palynology research laboratory added:
“I see some blackberry, a couple of birch. Looks like a good northwest collection.”
Bryant was not looking at the makings of a dessert or a salad. He was analyzing some of the more than 60 samples of honey that Food Safety News bought in grocery stores, at farmers markets and in big box, natural food and drug stores across the country.
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