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Posted by Pamela Ronald on February 25, 2010 Eggplants are found in many colors: green, white, purple, yellow, even striped. They are shaped like cucumbers or apples. They are eaten in Italy as melanzane alla parmigiana, in France as ratatouille, and in the Middle East as baba ghanoush. My husband Raoul usually grows Imperial Black Beauty, Rosa Bianca, and the hybrids Beatrice and…
"A fantastic piece of work." –Bill Gates
Selected as one of the top 25 powerful and influential books of 2012 that educate, inspire, and drive change.
“I’ve seen no better introduction to the ground truth of genetically engineered crops and the promising directions this ‘appropriate technology’ is heading.”
–Stewart Brand, creator of the Whole Earth Catalog
“Tomorrow’s Table brings a fresh approach to the debate over transgenic crops.” –Michael Pollan, author of In Defense of Food and The Omnivore’s Dilemma
“Welcome as water in the desert... Bravo, and bring on Volume II.” –L. Val Giddings, President, PrometheusAB
“Highly recommended.”
–Peter H. Raven, President, Missouri Botanical Garden
"“This wildly eccentric book juxtaposes deep scientific analysis of genetically engineered agriculture with recipes for such homey kitchen staples as cornbread and chocolate chip cookies.” —Mark Knoblauch, Booklist
"Ronald and Adamchak have inspired books by a varied clutch of professionals: an environmentalist, a historian and a journalist." —Paul Voosen, The New York Times
"We found the book insightful and well-documented."
—Organic Gardening Magazine
"Tomorrow’s Table is not just another biology textbook posing as a general reader in a shallow attempt to garner extravagant royalty payments for their academic authors, but one of the best, most balanced accounts of transgenic agriculture that I have read." —Nature Biotechnology
"Ronald and Adamchak’s clear, rational approach is refreshing, and the balance they present is sorely needed in our increasingly polarized world." —Science Magazine