A former University of Arizona researcher is taking his work from the lab to the butcher block and bringing a personal touch along the way.
“The way I grew up eating these… every bite you can kind of fix it. A little lime, a little hot sauce, and you take a bite,” says Dr. Samuel Garcia.
Those early experiences shaped his path, connecting him back to his family’s heritage.
Garcia spent more than a decade building his expertise in meat science, working and teaching at the University of Arizona…