Worried that genetically-modified foods could be quietly, secretly, making their furtive way towards your plate even as we speak? Don’t be—you’ve already been eating them for a long time now.
In this week’s NYT Sunday Review, British author, journalist, and environmental activist Mark Lynas recounts how he was converted to genetically modified food.
Survey results published Thursday by the Pew Research Center in collaboration with the American Academy for the Advancement of Science indicate most Americans hold science in high esteem, while revealing huge opinion gaps between scientists and the general public over issues like GMOs and anthropogenic climate change.
When voters go to the polls today, they will be confronted with 146 referenda and initiatives in 41 states and the District of Columbia. Among the measures are several related to science and the environment, including genetically modified food, hunting and disease research.
So far this year, 25 state legislatures have proposed mandatory labeling of genetically modified foods. But a look at existing measures around the country reveals widespread discrepancies over which foods should be included or declared exempt—raising concerns that we're heading toward a regulatory train wreck.
Last year, Hawaii's fourth-largest island, Kauai, passed a local ordinance restricting the use of pesticides and genetically modified crops. But,a federal judge has ruled the county overstepped its legal authority — which has potentially huge implications for whether local communities across the U.S. can ban GMO crops.
By splicing genes from a bioluminescent bacteria with a common decorative plant called Nicotiana alata, engineers have created the first biological light source for your home. This is the first glimpse of a future world where synthetic biology transforms our lives.
Are GMO bans akin to climate change denial? A piece in this week's New York Times examines the challenges a Hawaiian politician is facing in finding credible information about genetically modified foods, amidst passionate anti-GMO pleas and charges from agricultural researchers that GMO bans are anti-science.
There's been an awful lot of talk lately about GMOs, their "artificiality," and whether they are or are not the next great plague upon humanity. Which is silly, because what we really, truly should be talking about when it comes to food and its "realness" is the nature-defying, space-time violating scourge that is…
It looks a lot like a dark-purple ristra, but this bundle of elongated pods is in fact made up entirely of grapes. They're called "witches fingers," and of you're in the U.S. they could be coming to a grocery store near you, and with them a variety of other weird grapes.
The discourse on genetically modified crops gained a cogent and sorely needed voice this weekend, with the publication of a captivating narrative-treatment of the subject in The New York Times by science writer Amy Harmon. The title of her feature: "A Race to Save the Orange by Altering Its DNA."
A farmer in Oregon recently discovered unkillable wheat in his fields. He'd sprayed the whole field with a pesticide called Roundup, but this patch of wheat wouldn't die. Convinced he'd discovered a new super-wheat mutation, he sent some to a scientist.
Esteemed scientific journal Nature has devoted its latest issue to exploring the science behind GMOs, and comes away with a refreshingly rational take on the matter. In her "Hard Look" at GM crops, Nature reporter Natasha Gilbert makes the astute observation cited here.
Genetically modified organisms are not the enemy. They're not even the problem. In fact, our ability to tweak the genetic code of crops and other organisms is a new approach to solving one of humanity's oldest puzzles: how do we feed ourselves? And how do we do it safely?
If you live in the U.S., it's likely that you eat a lot of GMO foods, and there is plenty of scientific evidence that these foods are perfectly safe. Still, many consumers want GMO foods to be labeled, simply because they want to know whether their food is the product of genetic engineering or not.
Really, one of the key issues with sushi is that it doesn't glow under black light. To solve that problem, the Center for Genomic Gastronomy is using genetically modified fishies from the pet store to create tasty treats that will be perfect for your next rave.explores the use of biotechnology in human food…
On Friday, the US Food and Drug Adminstration stopped dragging its feet and acknowledged that tomorrow's drugs are just as likely to be made in the bosoms of goats as they are to come out of a laboratory. The latest craze among drug makers is "pharming," or the practice of creating special, genetically-engineered…