Barcode High

The story of a group of high school students who, with the help of a Rockefeller University researcher, conducted and published studies on the biological provenance of sushi and teas from around New York City.

Written byKerry Grens
| 3 min read

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With New York City restaurants, b­odegas, and school cafeterias as his field sites, a d­ining-room table as his wet lab, and three high school students as collaborators, genomicist Mark Stoeckle has taken do-it-yourself science to a new level. Research headquarters are Stoeckle’s Upper West Side apartment, where he’s laid out pipettes, a thermocycler, and a gel reader in the spots usually reserved for a centerpiece and dinner plates.

For the past several years, Stoeckle, a physician and an adjunct faculty m­ember at Rockefeller University, has been u­sing DNA barcoding to lead students on a g­enetic journey through the urban environment. Barcoding, a DNA sequencing approach devised about 10 years ago, aims to easily identify scores of animal and plant species based on a quick read of characteristically variable gene sequences.

With high schoolers from T­rinity School, a private school not far from his home, Stoeckle has made some interesting discoveries: ...

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  • kerry grens

    Kerry served as The Scientist’s news director until 2021. Before joining The Scientist in 2013, she was a stringer for Reuters Health, the senior health and science reporter at WHYY in Philadelphia, and the health and science reporter at New Hampshire Public Radio. Kerry got her start in journalism as a AAAS Mass Media fellow at KUNC in Colorado. She has a master’s in biological sciences from Stanford University and a biology degree from Loyola University Chicago.

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