Arctic Greenhouses Guest: Ray Solotki, Executive Director of Inuvik Community Greenhouse Imagine trying to grow food in the Arctic: 100 miles north of the Arctic Circle, food insecurity is a real threat. But in the summer, at The Inuvik Community Greenhouse, one of the most northerly greenhouses in North America, it's a different story. They get overwhelmed with produce thanks to 24-hour sun. Most Store-Bought Tomatoes are Actually Missing the “Flavor Gene”  Guest: Professor James Giovannoni, Molecular Biologist, USDA, and Professor at Boyce Thompson Institute, Cornell University There’s a rare “flavor gene” in wild tomatoes called TomLoxC that’s actually missing in most modern, domesticated tomatoes.  No wonder store-bought tomatoes are less flavorful! Can we get the flavor gene back? Why do you enjoy food that sets your mouth on fire? Guest: Paul W. Bosland, Professor of Horticulture and Director of Chile Pepper Institute, New Mexico State University Many pregnant moms have this internal debate: If I love spicy food, and I order that hot salsa or that Indian vindaloo curry, will it hurt my baby? Or at the very least, maybe irritate the baby? Or, on the other hand, will the baby be born with a love for onions and chile peppers? Chile peppers are a staple in many cuisines, but some people really can’t tolerate them at all. Why is that?