Send us a textLa historia de hoy comienza en una cocina en el siglo 18 y nos llevará por la historia de un libro de recetas que se hizo muy popular por esa época. Esta historia nos permitirá hablar sobre cómo crecer bacterias en el laboratorio y lo que está pasando con un ingrediente fundamental de ese proceso que hoy enfrenta problemas de escasez y toxicidad. Support the show
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