For lovers of Camembert, the downy white rind is the tart bite that balances out the fat-laden, oozing, pungent layer inside.
For a group of Swiss bioengineers, that moldy rind is one of nature's greatest living surfaces, doing double duty as a shield and a cleaner. The rind allows the cheese's deep flavor and aroma to mature, but also defends it against microorganisms that could spoil it. The cheese repays the fungi on the rind by supplying it with nutrients.
Originally published on Thu January 5, 2012 1:11 pm
In its February issue, Vanity Fair has a long report on Jon Corzine, the former head of Goldman Sachs and former Democratic governor of New Jersey. Corzine has been in the news lately for his role in MF Global, which last year collapsed spectacularly and left $1.2 billion in client money missing.
The piece talks to friends and former associates of Corzine and paints a picture of a CEO who took great risks and micromanaged.