"At a barbecue on campus last week, flames licked a set of sausage links as scientist Blake Foraker worked on the perfect grill marks.

“We smoked these during the cooking process, so that’s where you see the nice mahogany brown,” Foraker said, as the grill sizzled.

But these aren’t your average pork sausages.

With permission from the Food and Drug Administration, WSU researchers made them from pigs whose DNA has been changed. While the FDA has approved gene-edited animals before, this is the first time the federal agency has authorized a university to conduct this type of research."

Courtney Flatt reports for Northwest News Network/NPR May 7, 2023. [2]