Brown cows may not actually make chocolate milk, but pink silkworms（蚕）do produce pink silk, a team of scientists has discovered. To see if they could produce pre-dyed silk-silk that comes colored, straight from the source-the team fed ordinary silkworms mulberry（桑树）leaves that had been sprayed（喷洒）with fabric（织物）dyes（染色剂）. Out of seven tested dyes, only one worked, producing a thread that reminded me of pink-dyed hair.

And yes, the worms themselves take on some color before they produce silk. Their colorful diets did not affect their growth, the team, which included engineers and biologists from the CSIR-National Chemical Laboratory in India, reports in the journal ACS Sustainable Chemistry & Engineering. (The researchers didn't look too deeply into how the dyes affected the silkworms' health. After all, silkworms die when people harvest their silk.)

The team made dyeing silk this way because coloring fabric normally uses large amounts of fresh water. The water gets polluted with dangerous chemicals in the process, requiring costly treatment before factories can send it back into waterways. Dyeing silk directly by feeding silkworms would avoid those water-washing steps. Scientists are just starting to study this idea. However, it remains to be seen if it's commercially successful. In this experiment, the Indian team tested seven dyes, which are cheap and popular in the industry.

The scientists found different dyes moved through silkworms' bodies differently. Some never made it into the worms' silk at all. Others colored the worms and their silk, but the color disappears before the silk is turned into fabric. Only one dye, named "direct acid fast red", showed up in the final, washed silk threads. By the time it made it there, it was a pleasant, light pink.

Some of the world’s best Coffea arabica is grown on Mount Kenya. This variety of the plant produces beans that are tastier than those from its poor cousin, Coffea canephora (known as robusta), which often ends up in instant coffee (速溶咖啡). However, global warming may reduce the total area that is most suited to growing arabica beans by about half by 2050.

Some farmers are trying to adapt to warming by moving uphill. Yet this pushes them into areas long used for growing tea. Not only is there less space higher up; the move stresses how warming also threatens to harm the tea crop, which supports about 10% of Kenya’s population. Warmer weather will push tea itself higher up area.

Kenya’s government-funded Coffee Research Institute is trying to find other ways of helping farmers adapt, such as encouraging them to plant trees to shade their coffee bushes, or to grow hardier (适应性更强) robusta plants. It is also trying to plant a hybrid, Arabusta, which would combine the hardiness of robusta with the flavour of arabica. Coffee snobs may turn up their noses at it, but they may have no other choices.

However, such adaptations may bring social costs. Many smallholder farmers are at risk of being pushed out of the industry altogether because they cannot afford the money needed to protect their crops.

Another option may be entirely new varieties. Researchers in London are studying a wild type of coffee, Coffea stenophylla. It is delicious and can also take the heat. But it produces lower harvest than existing varieties and it may be years before it is widely grown. Without a breakthrough of some sort, caffeine addicts may face a future too unpleasant to imagine. “If we don’t have the innovation (创新) to respond to climate challenges,” Vern Long of World Coffee Research says, “we’re just going to be drinking man-made coffee.”

Tomatoes were first planted in 700 AD by Aztecs and Incas. Explorers returning from Mexico introduced the tomato into Europe, where it was first mentioned in 1556. The French called it “the apple of love”，the Germans “the apple of paradise(乐园）”.

Tomatoes are rich in vitamins A and C and fiber，and are cholesterol(胆固醇）free. An average size tomato (148 grams or so) has only 35 calories. Furthermore, new medical research suggests that the consumption of lycopene(番茄红素) ，the stuff that makes tomatoes red，may prevent cancer. Besides, the fruit now appears to have two more health giving benefits. Protection against sunburn and helping keep the skin looking youthful are the latest pluses, a study has found.

Professor Mark Birch-Machin said tomatoes could provide a cheap and easy way of improving health. Researchers at Manchester and Newcastle universities recommend two tomato-based meals a day for health. Possible menus include a glass of tomato juice with breakfast and a salad later or tomato soup for lunch and pasta(意大利面）with a tomato sauce for dinner.

To test the fruit’s ability to protect the skin，ten volunteers were asked to eat five tablespoons of tomato paste mixed with olive oil every day for three months. Another ten had a daily dose of olive oil - minus the tomato paste. The tests showed the tomato-eaters were a third better protected against sunburn at the end of the study than at the start, the British Society for Investigative Dermatology’s annual conference heard.

The researchers stressed, however, that their findings were not an excuse to throw away the sun cream. Professor Lesley Rhodes, a Manchester University dermatologist, said: “People should not think tomatoes in any way can replace sun creams but they may be a good additive.”