Greg Jaffe, Center for Science in the Public Interest, addresses myths on GE crops. What You Need to Know About Genetically Engineered Food - Greg Jaffe - The Atlantic.
- Log in to post comments
More like this
The ‘Frankenfoods’ debate is coming to your dinner table. Just last month, a mini-war developed in Europe, when the European Union’s chief scientist, renowned biologist Anne Glover, said that foods made through genetic engineering, such as soy beans—about 80 percent of US grown soybeans have been…
Respected writer Jared Diamond recently published an overall excellent opinion piece in the New York Times discussing how we often obsess about the wrong things, while failing to watch for real dangers.
Jared Diamond’s Guide to Reducing Life’s Risks - NYTimes.com.
Many of us in the Plant…
A paper in this week's issue of Nature and a commentary on Revkin's DotEarth blog reinforces the argument that a hybrid path in agriculture -- incorporating both conventional and organic production practices -- gives the best chance of feeding some 9 billion people by midcentury in an ecologically…
Kent J. Bradford, Professor of Plant Sciences and Academic Director of the Seed Biotechnology Center at UC Davis, is today's guest blogger.
Ever since our ancestors adopted an agricultural lifestyle about 10,000 years ago, our own sustainability has been intimately tied with that of our food…