Just published @science.org Engineering T cells within the body, a big step forward for treating cancer and autoimmune diseases, as demonstrated in animal models. Uses the mRNA + nanoparticle platform www.science.org/doi/10.1126/... www.science.org/doi/10.1126/...

Today "a milestone in the evolution of personalized therapies for rare & ultra-rare inborn errors of metabolism" —the 1st human to undergo custom genome editing —from decades of NIH funded research www.nejm.org/doi/full/10.... @nejm.org www.nejm.org/doi/full/10.... www.nytimes.com/2025/05/15/h...

This is what can be achieved today due to longstanding federal support of academic basic science alongside close partnership of universities, private industry and NIH intramural initiatives. An ecosystem worth not just saving but doubling down on! innovativegenomics.org/news/first-p...

Emily Whitehead and her father on CNN with Jake Tapper speaking to the value of science. She is alive thanks to CAR T therapy developed at Penn and CHOP.

Duck confit tonight with rice and Swiss chard and a plumb sauce made from fresh plumbs, soy sauce, Mirin, garlic, scallions, cayenne and ginger, garnished with scallions. Served with a California Syrah/Grenache. 🍜🍽️

#food 🍜

Asparagus and Gruyère soufflé tonight. My idea but @maggymyers (“The Commish”) execution. Béchamel sauce with roasted asparagus, whipped egg whites and grated Gruyère with a few chopped chives. Served with a Beaujolais Nouveau.

Reposting a favorite to bsky #food: Lobster Thermidor. Sauce made with shallots and freshly foraged Chanterelles, a touch of mustard, lobster reduction, white wine and cream. Topped with Parmesan and parsley. Served with a Sancerre Rose. 🍜

Fresh baguettes tonight, in preparation for the Eagles. Served with D’Affinois cheese, Boursin, an olive tapenade and some leftover Cabernet Sauvignon. Go Birds! 🦅🦅(And what a crazy Washington-Dallas game!)

My first bsky pasta post. Homemade linguini with artichoke hearts, roasted red peppers and green olives in a white sauce made with wine, shallots, garlic. Served with a Sancerre rose.