Betty Liu on Muck Rack

Betty Liu

New York
As seen in: LinkedIn, Medium, MSN, Yahoo Life, Bloomberg Businessweek, Bloomberg Markets Magazine, Bloomberg News, Business Insider, HuffPost, Nature and
Former Exec Vice Chair @NYSE, now board dir, moderator, investor. Built/sold #edtech co in 2 yrs. Ex @BloombergTV anchor. #entrepreneurs #media #leadership
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Articles

Multiomics and deep learning dissect regulatory syntax in human development

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By Betty Liu, Selin Jessa, Samuel Kim, Yan Ting Ng, Georgi K. Marinov, Derek Chen, Benjamin Parks, Tri C. Nguyen, Trí Nguyễn, Austin Wang, Sean Wang, Serena Tan, Michael Kosicki, Len A. Pennacchio, Eyal Ben-David, Anca M. Pasca, Anshul Kundaje, William J. Greenleaf, Soon Il Higashino, Kyle K. H. Farh
| Nature
Abstract Transcription factors establish cell identity during development by binding regulatory DNA in a sequence-specific manner, often promoting local chromatin accessibility and regulating gene expression1. Mapping accessible chromatin offers critical insights into transcriptional control, but available datasets for human development are restricted to bulk tissue, single organs or single modalities2.
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This sticky rice recipe riffs on a dim sum classic

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By Betty Liu
| The San Diego Union-Tribune
Getting your Trinity Audio player ready... By Betty Liu For The Associated Press “The Chinese Way: Classic Techniques, Fresh Flavors (A Cookbook)” by Betty Liu. (Voracious via AP) Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook “The Chinese Way: Classic Techniques, Fresh Flavors (A Cookbook)” is a riff on lo mai gai, a dim sum classic.
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This sticky rice recipe riffs on a dim sum classic

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By Betty Liu
| The Journal Gazette
Sticky rice, aka sweet glutinous rice, is best steamed so its plump, chewy grains are ready to sponge up all the flavor. This dish from my cookbook “The Chinese Way” is a riff on lo mai gai, a dim sum classic. I created it almost by accident when I was obsessed with tomato paste and the umami it can contribute. The result is reminiscent of paella, but with the classic sticky-chewy texture of sweet glutinous rice.
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