"The molecules themselves - the ones from cranberry or the ones from maple - they're not actually killing the bacteria. And that's a really interesting part of the of the research. They're not actually killing the bacteria, so they don't necessarily make the bacteria develop resistance. They're actually just somehow making these bacteria more susceptible to antibiotics." - Nathalie Tufenkji This week on Living Lab Radio: Atmospheric scientist Jennifer Francis breaks down what we do and don’t