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Sarah Jordan

As seen in: Financial Times, Nature, CBS News, Food & Wine, Sotheby's Magazine, The Tico Times, SaltWire Network, Lexology, The Voice of Retail, Rapaport Magazine and
Juat a guy who turned his passion for fortune!! make content with strangers and post them here linktr.ee/jakubstefano
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Articles

Design of a live-attenuated bacterial vaccine using effector network engineering

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By Sarah Jordan, Priyanka Biswas, Jake Samuel, Rita Berkachy, Vishwas Mishra, Nazila Kamaly, Oscar Ces, Jyoti Choudhary, Julia Sanchez-Garrido, Abigail Clements, Gad Frankel, Maria L. Alberdi, Zuza Kozic
| Nature Verified
Abstract Enteropathogenic Escherichia coli (EPEC) and Citrobacter rodentium (CR) are extracellular enteric attaching and effacing (A/E) pathogens of humans and mice, respectively. Their virulence relies on intimate bacterial attachment and a network of type III secretion system effectors. Here, through systematic reduction and redesign of the effector network in CR, we develop an attenuated strain, CRV (CR Vaccine), encoding a subset of ten effectors.
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Skip Rolling and Opt for a Baked Press-in Crust

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By Sarah Jordan
| Food & Wine Verified
Credit: Food & Wine / Photo by Jake Sternquist / Food Styling by Sammy Mila / Prop Styling by Breanna Ghazali Total Time: 1 hr Yield: 1 (9- x 13-inch) crust This quick press-in pie crust is a no-fuss, no-roll recipe that can make holiday baking so much more manageable. Pastry chef Sarah Jordan ditches the food processor and makes the dough in one bowl with an electric mixer, then presses it into a rectangular pan for pre-baking.
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Recipe: Pecan Pie Bars Original

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By Sarah Jordan
| CBS News Verified
The editors and writers of Food & Wine Magazine offer "Sunday Morning" viewers this tempting Thanksgiving treat. These tender and delicious pecan pie bars, from pastry chef Sarah Jordan, have an effortless press-in shortbread crust and a simple, custard-like filling packed with pecans. Unlike their pie counterpart, the bars' filling-to-crust ratio is fairly even, which helps to balance the sweetness of the corn syrup and dark brown sugar.
Open in Who Shared View Duplicates (4) Issue with article?
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